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.
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.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Salsa Fresca
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.
Rice with Beans