Recipe by Chef John
"One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive."
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1 1/2 pounds
cherry or grape tomatoes, diced
finely diced onion
jalapeno chile peppers, seeded and minced
serrano chile pepper, seeded and minced
cayenne pepper, or more to taste
salt, or to taste
minced fresh mint leaves
fresh cilantro, chopped
salt to taste
Really delicious! Will definitely be making this for bbq's this summer. However, I will be reducing the salt. A little too salty for my taste when 1 tsp is used. I would recommend using half a tsp and tasting from there.
Not a big fan of this one but it is prob just our tastes. i used early girl and roma tomatoes from our garden that had been skinned and de-seeded. I didn't really measure all that closely which may be part of the problem too. I found it to be a tad too sweet for my tastes and the mint was too pronounced. Also the peppers I used were not spicy (you can just never tell) and we like a salsa with some heat so that turned us off a bit as well.
Fabulous! I substituted 3 medium sized tomatoes from the garden rather than the cherry tomatoes and followed the rest of the recipe and it was excellent! Don't delete the mint! It gives it a fresher taste!
An excellent fresh salsa. If you have good summer tomatoes you don't have to use cherry tomatoes. The mint is a different addition for me. I liked it - hubby didn't like it as much so I would say, for us, the mint is optional. I made this for Faceless Frenzy July 2012 - thanks for a good recipe to give a face too.
A great garden fresh flavor that is perfect anytime.
Yummy! Very fresh and delicious!
Liked, different taste
Very clean and spicy tasting, Chef John rocks.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinco de Mayo Salsa Cruda
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 4
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