Salsa
This recipe was passed onto me by our very first neighbor in the Air Force when we were stationed at Minot AFB, ND...113 Glacier Drive...good times!
Salsa (Make one day in advance)
Green batch:
half a bunch of cilantro
2 cloves of garlic, peeled
2 T. jalapenos
2 T. kosher salt
2 T. lime juice
1 bunch of green onions, cut into three segments
Put all of the above in a food processor and mince up. Put in bowl.
Red batch:
half a produce bag of Roma tomatoes
quarter the tomatoes and then chop up in food processor. Put in bowl.
Purple batch:
red onion, quartered. Mince up in food processor. Add to bowl.
After combining all the above ingredients, mix well and put in a large container. Salt the top of the salsa with kosher salt and refrigerate over night. Serve with tortilla chips and margaritas.
Good for about 1 week.
Salsa (Make one day in advance)
Green batch:
half a bunch of cilantro
2 cloves of garlic, peeled
2 T. jalapenos
2 T. kosher salt
2 T. lime juice
1 bunch of green onions, cut into three segments
Put all of the above in a food processor and mince up. Put in bowl.
Red batch:
half a produce bag of Roma tomatoes
quarter the tomatoes and then chop up in food processor. Put in bowl.
Purple batch:
red onion, quartered. Mince up in food processor. Add to bowl.
After combining all the above ingredients, mix well and put in a large container. Salt the top of the salsa with kosher salt and refrigerate over night. Serve with tortilla chips and margaritas.
Good for about 1 week.
Made this tonight--we had some friends over--always a hit. The Roma tomatoes looked so good--I knew it would be delicious.
ReplyDeleteIt's always better the second or third day too!!