basic salsa (enough for 4-6 people):
4 or 5 small tomatoes- plum or hydroponic (or fresh from the garden).
not too juicy, unless you want the juice for something else.
about 1/3 of a green bell pepper
about 1/3 of red, orange or yellow bell pepper (can use frozen chopped)
@ 3 green onions
1/2 to whole lime
about 1/2 handful of cilantro – hard to measure – maybe 10 sprigs; 1/4 c
(opt) couple tomatillos, paper husks removed & rinsed well
(opt) some hot chilis, chopped – I only do a very small amount.
use gloves while chopping! I chop a bunch & freeze them.
(opt) about 1/4 teaspoon minced garlic
(opt) 1 large sprig of italian (flat leaf) parsley
teaspoon or so kosher salt
fresh ground black pepper, to taste
1/2 can green chilis (4.5 oz can)
dash green jalapeno sauce, couple dashes texas pete sauce
Finely chop tomatoes, green & colored peppers, tomatillos, and the green onions, using about 1/2 of the green part. I prefer the texture of hand chopped to about 1/4″ or smaller dice. Chop the hot red peppers even finer. Chop up the cilantro and the sprig of parsley – can snip with scissors. The finer you get it, the more the flavor melds. Add in the minced garlic (I used bottled) and the 1/2 can of green chilis. Sprinkle salt over all, dash the hot sauces, grind the pepper to taste. Juice 1/2 of the lime over all, then stir to see how much juice comes out. Taste. If it’s too salty, add more lime; if it’s too sour, add more salt. Some like a hint of sweetness, so you can add a sprinkle of sugar (I don’t). If it’s too juicy, drain off some of the juice and use as a topping for rice. It will get juicier as it sits.
It’s all a touchy-feely thing, depending on the flavor of the ingredients and what you like. Experiment, and keep tasting till you hit on your favorite combo. I do a basic salsa frequently with just the non optional stuff listed above, whatever I can get my hands on. Tomatillos add a nice lemon-sour note, and have a nice texture to help thicken. You can do it w/o the cilantro, but it lacks depth. Ditto for the ripe peppers. You can use regular onions in place of the green, but I much prefer the green flavor & texture. The green chilis are a nasty texture & color, but add so much flavor, imho it doesn’t work without them. I have added cucumber, corn and other things in the past, which is a nice change or way to stretch salsa. Jicama & black beans are other ideas. You can also add in chunked avocados as a way of bridging guac/salsa. Just don’t mix too much or you’ll get a thin guac(add the avocadoes last). The recipe I brought to the picnic was about 3x as big as this one. This keeps well for about a week in the fridge, but will continue to get more watery. Great over rice w/some sour cream!