Friday, October 30, 2009

Perry Family Salsa Recipe

Salsa has quickly become tradition in our home. No Mexican meal would be complete without it. But, it can't be just any ol' salsa. It has to be home made salsa. This stuff is sooo tasty that our oldest who won't eat any veggies will eat this stuff by the spoonful. And, as an added bonus, the kids love to help make it.

I'm going to share our recipe with you all. Well... I guess it's not so much a recipe as it is a general idea of how to make salsa. Just a note before we get started though. All measurements are approximates. Really... just add in the ingredients until it tastes good to you. Some people like more onion, tomato, or heat. We find that we like equal amounts of onion and tomato. If the onion is really strong, then more tomato. Also, the recipe uses a food processor, but I have chopped all ingredients by hand many times and the salsa turns out just as yummy!

Perry House Salsa
1 medium yellow or white onion
8 Roma Tomatoes – this was all I had in the house when I made this batch. I would probably have added 4 more if we had them.
½ to 1 Bushel Of Cilantro
4-6 Slices of Jalapeno – we use the kind that comes sliced in a jar. It's not to hot, but has great flavor. You could use fresh, but I've never done that!
Juice of 1 Lime – or you can use 1 tbs or so of the bottled lime juice
Salt to taste
Optional – 1 tbs Garlic

Yield – This batch made 3+ cups of salsa. I usually make more than this, but we only had a few tomatoes today.
Step One – Pull off leaves of Cilantro. I had approx 2 cups. Don't worry about the stems to much. Throw it in the food processor and pulse it until it's fairly well chopped. Then scrape it out and into a bowl. It should look something like this:
Step Two – Chop off ends of onion and the outside skin. Chop into quarters and put in food processor. Chop until desired consistency. We like it a bit chunky. But, you could certainly keep chopping until smoother if you prefer that. Add to bowl.
Step Three – Chop tomatoes in half and remove insides. We do this so the salsa won't be to watery. But, if you prefer more liquid then by all means just chop the tomatoes in half and toss into food processor.
I do my tomatoes in two or three batches so they don't get to mushy. In one of the batches I add the jalapeno and garlic so they get good and mixed in. Put tomatoes in bowl.
Step Four – Mix it all up and add the lime juice and salt to taste. You may want to add more cilantro or tomatoes... Don't be afraid to add stuff if you want!
Step Five – I usually stick it in the refrigerator until dinner so the flavors can all meld together. But, you can eat it now if you want. I can't tell you how many times the salsa never makes it to the refrigerator before it's gone.

Eat and enjoy with chips, burritos, eggs... or even just in spoonfuls.

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