|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 fiancée shared her recipe, which is delicious and easy to prepare. Now I can have a taste of home whenever I’d like!
|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
2 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.