I've been making fresh chunky salsa for years now. I don't even buy the stuff in the jar anymore, I can't stand it. I want FRESH. This makes Hubby a little crazy because sometimes when he wants chips and salsa he doesn't want to wait for me to make it. I know I should indulge and buy a jar, but when I have done that in the past it ends up sitting in the fridge and eventually it turns into a science experiment.
Today I am making salsa (and guacamole - recipe to follow) because I am making Black Bean and Sweet Potato Quesadillas. I know, that sounds like a 'interesting' recipe, but trust me, they are FANTASTIC!
Here's my recipe -
5 vine ripe tomatoes
1 bell pepper
1 bunch green onions
1 bunch fresh cilantro
1 jalapeño
Crushed red pepper
Cayenne pepper
Kosher salt
Fresh crushed black pepper
Chop first 4 ingredients - I do this by hand, but you can use a food processor if you so choose.
Depending on the level of heat you desire, leave the seed in or take them out of the jalapeño before chopping.
Add the last 4 ingredients to taste.
I like to let my salsa sit in the fridge for about 1 hour before serving, however most of the time someone starts eating it right away!
Today I am making salsa (and guacamole - recipe to follow) because I am making Black Bean and Sweet Potato Quesadillas. I know, that sounds like a 'interesting' recipe, but trust me, they are FANTASTIC!
Here's my recipe -
5 vine ripe tomatoes
1 bell pepper
1 bunch green onions
1 bunch fresh cilantro
1 jalapeño
Crushed red pepper
Cayenne pepper
Kosher salt
Fresh crushed black pepper
Chop first 4 ingredients - I do this by hand, but you can use a food processor if you so choose.
Depending on the level of heat you desire, leave the seed in or take them out of the jalapeño before chopping.
Add the last 4 ingredients to taste.
I like to let my salsa sit in the fridge for about 1 hour before serving, however most of the time someone starts eating it right away!
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