Instructions:
Make this in a large glass bowl. Combine all the chopped or minced ingredients through the diced tomatillo. Toss to mix.
Mince the jalapeno pepper. For a hotter salsa use the jalapeno seeds in the salsa. If you’re a medium heat salsa fan, only add about 1/3 of the minced jalapeno to the salsa.
If you have an asbestos-lined mouth you can add the whole batch of minced jalapeno to your salsa mix. When working with the jalapeno, don’t rub your eyes and keep your hands away from your face.
Stir the amount of minced jalapeno you want into the salsa. Mix it around well. Then, add 3/4 teaspoon of salt to the salsa and stir well again. Give it the taste test and add more salt if needed. You can always add more salt, but you can’t take it out so go careful on the salt just like you did with the minced jalapeno.
Cover the bowl with a lid or plastic wrap and refrigerate the salsa overnight if you have time, then give it another stirring when you’re ready to use it.
This will be tasty and you’ll be proud of yourself for making your own salsa from scratch.
Published on Sept. 30, 2009
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