Salsa

This recipe was updated on 20 Jan 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Homemade salsa tastes best with homegrown tomatoes and hot peppers, but store-bought tomatoes and peppers work well too. The heat of the salsa will depend upon how hot the peppers used in the recipe are, which means that you can never tell until a batch of the salsa is made and tasted. The recipe below is for a “normal” batch of salsa to be used with the Mexican Pulled Pork (Carnitas) recipe. I actually made a huge batch of salsa because I intended to also use the salsa as a part of the filling for the Mexican Pulled Pork Enchiladas recipe. You actually can’t make too much salsa since it goes well with tortilla chips.

Enjoy!

Ingredients

2	2	Medium sized tomatoes, diced into ¼-inch (7.5 mm.) pieces
2	2	Jalapeño peppers, diced into ¼-inch (7.5 mm.) pieces
1	1	Small onion, diced into ¼-inch (7.5 mm.) pieces
2 stalks	2 stalks	Green onions, cut into ¼-inch (7.5 mm.) pieces
¼ cup	60 ml.	Cilantro (stems included), cut into ¼-inch (7.5 mm.) pieces
2	2	Limes, juiced

Equipment

		Lemon reamer

Instructions

1. Dice the tomatoes, Jalapeño peppers, and onion into ¼-inch (7.5 mm.) pieces, and add to a bowl.
2. Cut the green onion into ¼-inch (7.5 mm.) pieces and add to the bowl.
3. Roughly chop the cilantro, together with the stems, into ¼-inch (7.5 mm.) pieces, and add to the bowl.
4. Juice the limes with a lemon reamer, or equivalent tool, into the bowl and mix the contents together.
5. Put the salsa into the refrigerator and allow the flavors to mix for at least one hour. Serve the salsa with tortilla chips. The salsa can also be served together with Mexican Pulled Pork (Carnitas) and can also be used as a filling for the Mexican Pulled Pork Enchiladas. The quantity of ingredients can easily be increased if the salsa is going to be used in these other dishes.