Spicy Mexican Salsa
Spicy Mexican Salsa
A hot compliment for your favorite corn chips
Ingredients
- 3 pounds ripe tomatoes, 6-7
- 0.5 Maui onions, finely diced
- 3 garlic cloves, crushed and minced or squeeze cloves through garlic press
- 3 hot yellow chili peppers, chopped finely with seeds, in the jar
- 1 tablespoon vinegar (marinade from the chili pepper jar)
- 0.5 teaspoon Salt
- 1 cup cilantro
- 4 green onion
Instructions
- Cut an "X" on the bottom of each tomato and blanch the tomatoes in boiling water until you see the skin separating from the tomato.
- Remove quickly and place in an ice bath.
- Once cooled, remove the skin, squeeze the tomato juice into a large bowl and roughly chop the tomatoes.
- Add the onion, garlic, chili peppers, vinegar and salt.
- Chill salsa for at least 30 minutes so the flavors will marry. The longer you wait, the more intense the flavors.
- Just before serving, add the chopped cilantro and green onion.
- Salsa can be served with chips or as a topping for many dishes.
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