Difference between revisions of "Alternative:Salsa"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Mexico|Mexican cuisine]] |
Quick and Easy '''Salsa''' Recipe | Quick and Easy '''Salsa''' Recipe | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 1 can (14-16 oz.) of peeled, diced [[ | + | * 1 can (14-16 oz.) of peeled, diced [[Tomato|tomatoes]] |
| − | * 1 bunch of fresh [[ | + | * 1 bunch of fresh [[Cilantro|cilantro]] (aka coriander leaf, Mexican parsley) |
| − | * 3-6 fresh [[ | + | * 3-6 fresh [[Serrano chili|serrano chili]] peppers (the more the spicier; start with 3) |
| − | * 1/2 fresh chopped [[ | + | * 1/2 fresh chopped [[Onion|onion]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Salt|salt]] |
| − | * pinch of [[ | + | * pinch of [[Pepper|pepper]] and/or [[Garlic|garlic]] to taste (optional) |
==Procedure== | ==Procedure== | ||
| − | * Have your [[ | + | * Have your [[Blender|blender]] (or food processor) ready |
* Chop the onion very finely, drop in blender | * Chop the onion very finely, drop in blender | ||
* Wash and chop the cilantro, removing only the very bottom of the stem, drop in blender | * Wash and chop the cilantro, removing only the very bottom of the stem, drop in blender | ||
Revision as of 17:44, 5 April 2012
| Mexican cuisine
Quick and Easy Salsa Recipe
Ingredients
- 1 can (14-16 oz.) of peeled, diced tomatoes
- 1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)
- 3-6 fresh serrano chili peppers (the more the spicier; start with 3)
- 1/2 fresh chopped onion
- 1 teaspoon salt
- pinch of pepper and/or garlic to taste (optional)
Procedure
- Have your blender (or food processor) ready
- Chop the onion very finely, drop in blender
- Wash and chop the cilantro, removing only the very bottom of the stem, drop in blender
- Wash and chop the chile peppers, drop in blender
- Open the canned tomatoes, add to blender
- Add the salt
- Blend slowly, to thoroughly mix ingredients; do not completely blend
Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc. Can be easily stored in a closed container in refrigerator for a week or ten days.
Note: Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers, the pain can be intense. Wash your hands thoroughly after handling.
