My recipe is more like an outline. The peppers I use change based on what is ready in our garden. This time I used two serranos. I have used jalapenos, poblanos, and my all-time favorite pepper, lemon pepper. I use all kinds of tomatoes and the amount of lime juice I use changes based on the peppers and the taste preference of the people eating the salsa. Often, I will divide the salsa, so I have both a spicy and mild salsa.
6 Tomatoes or 2 Pounds of Tomatillos (if you want salsa verde)
6-8 Cloves of Garlic
Salt and Pepper, To Taste
1-3 Tablespoons of Lime Juice
1/4 Cup (5 g) of Chopped Cilantro
|Ready for the oven|
|Veggies ready to be processed|
- If you are going to freeze the salsa mixture, add salt and pepper to taste and freeze. Once it defrosts add lime juice and cilantro.
- If the salsa has just the right level of spiciness, add some salt and pepper to taste and then add fresh cilantro.
- If it is too spicy add 1-3 tablespoons of freshly squeezed lime juice until it has the spice level you want. Then add your salt, pepper and cilantro.
- If it is not spicy enough, add some ground cayenne pepper, ancho chile pepper, or chipotle chile pepper (my favorite). Then add the salt, pepper, and cilantro.