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4 16oz cans of Diced Tomatoes
1/4 cup of cooking oil
lots of garlic
ca. 4 medium onions (yellow are best, to taste)
1 bunch of celantro - fresh is best, including stems
1/2 tsp of salt
6 freshly roasted peppers - diced
I get a big bowl throw it all together take half of it and put about 6 more chilies in another bowl (this makes this portion hotter)
Now I have some hot and some medium. I put it in freezer containers freeze it and it lasts for a while.
The real key to this receipt is the chilies. If you can roast them just before, peel them and then put them in the salsa they taste better. one other thing I usually let the salsa sit around for about a half day to let it ferment. I know grandma would be proud.
1/4 cup of cooking oil
lots of garlic
ca. 4 medium onions (yellow are best, to taste)
1 bunch of celantro - fresh is best, including stems
1/2 tsp of salt
6 freshly roasted peppers - diced
I get a big bowl throw it all together take half of it and put about 6 more chilies in another bowl (this makes this portion hotter)
Now I have some hot and some medium. I put it in freezer containers freeze it and it lasts for a while.The real key to this receipt is the chilies. If you can roast them just before, peel them and then put them in the salsa they taste better. one other thing I usually let the salsa sit around for about a half day to let it ferment. I know grandma would be proud.
