6 January, 2016

Salsa

Posted in : All, Appetizers on January 6, 2016 by : Jeremy

6 Roma tomatoes, chopped
4 garlic cloves, minced
3 seeded and minced jalapenos,
1 habanero pepper (chopped, keep the seeds too)
1 red bell pepper, fine dice
1/2 red onion, fine chopped
1 tablespoon olive oil
1 lime, juiced
1 tablespoon Chili powder
salt to taste

In a bowl, combine all ingredients. I use a food processor to chop everything up. I also wear rubber gloves when handling the jalapenos and habaneros. Place in refrigerator for up to 12 hours for flavor infusion.

You can freeze this and when you defrost it, drain off the bulk of the water.