May 12, 2012
I bought one jalapeno pepper specifically for this salsa recipe. I took Marianne's suggestion and used a red jalapeno as the recipe did not specify which kind to use. I also added a couple cloves fresh garlic. I wanted a variety of textures in this salsa--I threw half of the onion, all the jalapeno, the lime juice, half of the tomatoes, the cilantro and salt in the blender and used the "ice crushing" feature to chop them into a finer consistancy. I then folded the pureed ingredients into the remaining onion and tomatoes. This was very good--the longer it sits, the better it tastes. We ate every single bit of it with our Black Bean Taco Salads.
—Sarah Jo
