request: Salsa recipe

^^^ I make basically the same thing, except I use serrano peppers. I find roma or cherry tomatoes taste best.

In a food processor :
1 medium onion - process alone
add:
2 jalapenos - w/ seeds
2 yellow peppers - with seeds
process and add:
cilantro (to taste)
salt
pepper
garlic
process & add:
1 can crushed tomatoes

Fresh cilantro
lime juice
balsamic vinegar
cracked black pepper
kosher salt
tomatoes
garlic
yellow onions
jalapenos
orange bell pepper
pepperocini peppers (these are pickled - all other ingredients fresh)

Soooo yummy!

Now, please tell me the difference between spicy and hot? I love spicy and/or hot food but I never knew there was a difference! :-)

I experimented with making some salsa verde the other day and it turned out great! No measurements, just make the proportions as you want them.
Heat about 1/2 tablespoon olive oil in a skillet, then once it's hot, brown a clove of garlic (grated or pressed).
Just when the garlic starts to brown, add some onions diced about 1/2 inch and jalapenos diced as small as you can get them or blend them in a food processor first.
Once the onions start to get soft, add diced tomatillos. As the tomatillos cook down the mixture will turn into a paste. Add salt and/or garlic salt to taste.

I made my test batch with about 5-6 tomatillos and the finished salsa was about a cup or so. You can flex the ingredients based on that.

Enjoy!

We make ours with:
tomatoes (any kind)
jalapenos (or your favorite)
cilantro
lemon/lime juice
seasoned salt
salt
minced garlic (or powder or salt)

I roast the peppers and tomatoes in the oven on a cookie sheet (we used to do it on a dry frying pan on the stove but now we do a gallon or more at a time so we do the oven) on broil. Blacken one side then roll to blacken the other side. Put all of the tomatoes and one-two of the peppers into the blender with some cilantro. For a pound of tomatoes I use approximately 1/2 a bunch of cilantro stems and all and usually 5 peppers. Add lime and assorted seasonings to taste. Then I taste to determine how much more heat I want. If the heat is good I'll usually seed 3 or more jalapenos (the roasted ones) and add those. If I want more heat I add more whole. Because peppers vary in heat I try just a couple whole before I decide how many to seed. I like the extra jalapeno flavor without making the salsa so hot nobody can taste it. If the peppers aren't hot at all and I need to add heat I'll put in some crushed red pepper or some of the Japonese that someone else mentioned. Whatever pepper you decide to use make sure to cook it some how my recommendation is roasting or toasting. FYI you can use the cilantro stems on if you are using a blender if you are going to mortise and pistil or chop only use the leaves. this recipe will last in a sealed container in the fridge for about 2-3 weeks. If it begins to smell vinegary or acidic it's probably time to throw it out. If it is not sealed and gets dried out you can reconstitute it with a little water (in my house some will be poured into a bowl and then what is not eaten is put back in the fridge in the bowl and then it dries out).

If you really like it hot, use the habenero pepper (little orange ones). They are the hottest!!

Easy blender salsa

large can diced tomatoes
1 serrano chili pepper
2 cloves of garlic
1 tablespoon vinegar
1 tablespoon lemon juice
1 tsp black pepper
1 tsp salt

add garlic, serrano pepper, vinegar, lemon juice and a few tablespoons of diced tomatoes in blender. Process until smooth. Then add rest of ingredients and blend for 20 – 30 seconds.

Pour into bowl and add finely chopped (half) white onion and 1 handful cilantro. Stir to combine. Adjust seasoning to taste.