Mexican Salsa
April 4th 2008 02:51
4 large ripe tomatoes
1/2 red capsicum
1/2 green capsicum
1/2 yellow capsicum
1 large onion
3 cloves of garlic
3-4 stalks of celery
Seasoning:
1 bunch fresh parsley
1 bunch fresh oregano
1/3 bunch fresh coriander
2 jalapeno chillies (or more if you like your salsa hotter)
Salt to taste
Optional:
1-2 teaspoons chilli powder
Tomato paste (Put only a tablespoonful at a time and work from there until you have the desired thickness; remember that it affects the overall taste of your salsa so be careful how much you use, the less the better)
1. Chop all the ingredients really fine and mix into a large bowl.
2. Add the lemon juice and salt to taste.
3. Serve with tacos, fajitas or chips.
Tip: The salsa will get better the longer you keep it. The trick is to make a big batch and place in the freezer and allow the juices to fuse together for at least 3-4 weeks. Simply remove from the freezer and allow to defrost slowly in the fridge when you are ready to use it.
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Comment by Sasha
Life in Brisbane
Comment by Sheetal Shah
Veggie Orgasm
Vegetarian foods and recipes
I use my salsa in so many of my recipes, including as a spread in sandwiches and burgers. I usually just make a whole batch and freeze it. Hope you enjoy it!
sheetal