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!