Monday, November 28, 2016

Cooking and Entertaining: Sarah's Salsa

Sarah's Salsa is so delicious


Moving to Boston has made it difficult to eat one of my favorite comfort foods, chips and salsa. Though Boston has excellent food, the salsas served here aren’t to my taste because they tend to be a bit sweet. I have a salsa recipe, but it’s more of a pico de gallo (chunky) salsa, and I wanted a salsa more like what I would get at a Mexican restaurant.

The solution was to learn to make my own restaurant-style salsa. My cousin’s fiancĂ©e shared her recipe, which is delicious and easy to prepare. Now I can have a taste of home whenever I’d like!

the ingredients

When chopping the chilies, be sure to use gloves

I add only half of the chilies initially, taste the salsa
and add more chilies if needed

Yum!

Sarah’s Salsa


 tomatoes, diced
10 oz.  Rotel Diced Tomatoes and Green Chilies
1  onion, diced
1 bunch  cilantro, leaves only
2   jalapeno chilies, diced with seeds and membranes removed
1  habanero chili, diced with seeds and membranes removed
1  serrano chili, diced with seeds and membranes removed
1/2   lemon, juiced
1 clove  garlic, peeled and minced
1 tsp.  lemon pepper
1 tsp.   salt
1/2 tsp.  pepper


Combine all ingredients in a blender and pulse until chunky.  Adjust salt, pepper, lemon pepper and lemon juice to taste.

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