Recipe of the Month
Standing Walrus

Salsa Fresca

This is a fairly "hot" version of a salsa. To cool it down a bit, don't use as much of the Chipotle Peppers.

Nuke the limes for 30 seconds prior to juicing to help them release their juice.

If you want a saucier mix, you could add a little Enchilada Sauce, or BBQ Sauce to the finished Salsa. Just don't add to much because you don't want it to be too saucy.

Cilantro is a funny herb, in that people have either a love it, or hate it, felling about it. I've found that I'm safer if you leave it out.



  • 4 Ripe Plum Tomatoes, Chopped
  • 1/2 Each Red Onion, Chopped
  • 2 Each Jalapeno Pepper, Chopped
  • 1 Large Red Bell Pepper, minced
  • 1 Large Green Bell Pepper, minced
  • 3 Medium Charlie Peppers, for "HOT" version
  • 2 Tablespoons Butt Kickin' Blacken, SouthWest Blend, to taste
  • 8 Cilantro Sprigs, Chopped, Optional
  • 3 Garlic Cloves, Minced
  • 4 Medium Limes, juice and zest
  • 1 Cup Chipotle Chile Canned in Adobo, optional
  • Salt and Pepper, To Taste

1. Seed the peppers so they won't be too hot. I usually use a mix of hot peppers to give extra flavors, each is distinct.

2. Finely mince all of the ingredients, and combine them in a large bowl.

3. To make a saucier Salsa, add either 1 can of the Chipotle Chiles, chopped, one small can of Enchilada Sauce, or a little of your favorite BBQ Sauce to the mix. I like it without, because it has a fresher taste, but the addition of a little sauce makes for easier dipping with chips.

4. This is better made the day before, because the flavors will have a better chance to blend together.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com

















    


Salsa Fresca Picture

Salsa Fresca




Use Butt Kickin' Blacken as your "go to" spice when your looking to "kick up" a recipe.

Click below to easily share this recipe with your friends.



Steak Salad Picture



Leftovers


I just save the leftovers in a plastic bag in the refrigerator. It'll last for 2 or 3 days if stored this way, then it will begin getting too soft.



If you like this recipe, you might also like these:



Beef Burritos, Picture
Beef Burritos


Mahi-Mahi Quesadillas, Picture
Mahi-Mahi Quesadillas


South West, Rice with Beans, Picture
South West
Rice with Beans