Straight from Diwa Brown’s Recipe book on The Family Garden’s website, an authentic salsa recipe using fresh jalapeno peppers, bell peppers, cilantro, onions and more from their fields.
2-3 Jalapeno Peppers, chopped and boiled for 2-3 minutes
1 Green Bell Peppers, diced, blanched
1 clove Garlic, crushed
1 15 oz. can Tomatoes, diced
0.25 cup Cilantro, fresh, chopped
pinch of Salt
quarter to half of large Red Onion, chopped
1. Blend all ingredients (except onion) in food processor.
2. Add onion.
Note, if you prefer to use fresh tomatoes instead of canned, you can cut 2-3 tomatoes and steam/boil them for a couple of minutes until tender. They will easily replace the can of tomatoes in the recipe. You may need more salt added to the salsa.
I had the kids help me make our salsa, and was concerned about the potential heat rating of using 2-3 jalapeno peppers with just 15 oz. of tomatoes. So, we adjusted the recipe. In the end, we feel the heat intensity would still rate the salsa as a “Hot” salsa using our adjustments. If you happen to have a lime lingering in your fridge, a little bit of its juice would make a nice touch.
28 oz. can Diced Tomatoes
1 Jalapeno, chopped and boiled
4 small Cloves Garlic, chopped
0.5 cup (or more) Cilantro
0.25 Jumbo Red Onion OR 2 Scallions, chopped and blanched
0.5 Green Bell Pepper, chopped and blanched
1 Lime, juiced OR 1 TBSP Red Wine Vinegar
1- 2 TSP Salt
Put everything in the blender/food processor and mix until desired texture is reached.
If you happen to have an avocado calling your name, mash/chunk it and mix with 1-2 TBSP of this salsa… and you’ll have a guacamole!