I have made my own salsa for years but never stopped to figure out the amounts, just added this and that and if there was too much this I added that to make it the right blend. Your amounts were right on. I need the recipe because I have had people ask me for mine and couldn't give them anything more than the ingredients and tell them to figure it out. Now I have it, thanks. I use sweet onion in mine. I also crush the cilantro and roll it in my palms then dice it fine before adding it. It helps distribute the flavor and make it less intense in a single bite. I also use about three medium sized green jalapenos mainly for aesthetics as the green is pleasing to the eye with the red of the tomato. I like the flavor of key lime when I can find good fresh ones though that often doesn't happen in Oregon. I use four to five. I don't marinate but am probably going to try that if I make it the same day as I will use it, usually try to make the salsa a day before for the best flavor distribution though sometimes decided on the dinner plan the day of. Also have my special ingredient that I add last after checking the spiciness. Tiger Sauce! My all time favorite hot sauce. It just add a very special flavor. I am careful about how much I add depending on who is going to eat it. Kids and some adults prefer it on a milder side so I often split mine and then spice only part of it up for the more daring side of the crowd. I also do like to add some crushed garlic, about a half teaspoon.
Was this review helpful?
15 users found this review helpful
I have made my own salsa for years but never stopped to figure out the amounts, just added...