If so....can I get a recipe?
I have loads of fresh tomatoes and serranos from my garden, and I made a batch using this recipe a few weekends ago: I used a food processor to chop everything)
20-25 Roma tomatoes ..cut up in bitable pieces
1 red bell pepper diced small
1 yellow bell pepper diced small
1 yellow or if you can get on Vandalia onion medium size diced
1 Green pepper (Optional some people do not like green peppers)
1 bunch of Cilantro cut finely ..try not to get too many stems
3 tables spoons of crushed garlic
2 tables spoons or to your liking Cheyenne pepper
Or 1 finely cut up Jalapeno pepper
1 TSP of salt
1 tables spoon of paprika
Juice of 2 limes
Now, don't get me wrong, it WAS good, but I actually felt it was missing something, and added a little cumin. It got better. But WHY can't I make it as good as the restaurants? There's this place that has the best salsa and I asked them and they told me what was in it but not the proportions, and I can't duplicate it. I CRAVE fresh salsa ALL summer long, and I'm dying to make more.
My salsa always comes out like almost TOO fresh. Does that make sense? I don't know what, but something is missing....
I have loads of fresh tomatoes and serranos from my garden, and I made a batch using this recipe a few weekends ago: I used a food processor to chop everything)
20-25 Roma tomatoes ..cut up in bitable pieces
1 red bell pepper diced small
1 yellow bell pepper diced small
1 yellow or if you can get on Vandalia onion medium size diced
1 Green pepper (Optional some people do not like green peppers)
1 bunch of Cilantro cut finely ..try not to get too many stems
3 tables spoons of crushed garlic
2 tables spoons or to your liking Cheyenne pepper
Or 1 finely cut up Jalapeno pepper
1 TSP of salt
1 tables spoon of paprika
Juice of 2 limes
Now, don't get me wrong, it WAS good, but I actually felt it was missing something, and added a little cumin. It got better. But WHY can't I make it as good as the restaurants? There's this place that has the best salsa and I asked them and they told me what was in it but not the proportions, and I can't duplicate it. I CRAVE fresh salsa ALL summer long, and I'm dying to make more.
My salsa always comes out like almost TOO fresh. Does that make sense? I don't know what, but something is missing....