This is pretty much the way I have made salsa for years. I never really measure anything, but everything looks about what I do except maybe I add more cilantro. I do add about 1 t. of cumin for some pep. I also seed my jalapenos, spray them with Pam, and then broil them until the skin turns black before using them- it gives them a smoky flavor. I vary the amount of jalapeno depending on the crowd. To make this super easy, I do everything in my food processor. I start with the items that I want more finely diced: start with jalapenos and garlic, pulse it til small, then add everything else but tomatoes. I pulse again until well chopped and blended. I add tomatoes last and only pulse til they are roughly chopped.
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This is pretty much the way I have made salsa for years. I never really measure anything, but...