Don Emilio's Salsa - Muy Bien!
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 large bowl
ingredients
- 1 (28 ounce) can redpack plain crushed tomatoes
- 1 large tomatoes, seeded and chopped
- 2 medium onions, chopped fine
- 2 fresh jalapeno peppers (or the equivalent of canned peppers)
- 1⁄4 cup white vinegar
- 2 teaspoons sea salt
- 1⁄4 cup fresh cilantro, chopped
- additional jalapeno peppers or 3 -5 dashes hot sauce (depending on how much fire you like in your salsa) (optional)
directions
- Combine onion, jalapeno pepper, salt and white vinegar in a glass or ceramic bowl.
- Let this marinate for 1/2 hour.
- Add remaining ingredients, mix and chilll until ready to serve-- at least four hours.
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Reviews
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Muy, MUY bien!! Despite the fact that tomatoes aren't in season and I had to use all canned, this was just bursting with fresh flavor! The steeping definitely makes a difference. My children have very adverse reactions to cilantro, so I substituted oregano with excellent results. Thanks for a wonderful recipe!
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Yum! I didn't have any crushed tomatoes, so I used a 14.5oz can of petite diced tomatoes with green chilies. I used 2 jalapenos (1 red and 1 green), a banana pepper, a tomato and fresh parsley and basil all from my garden. Although I didn't quite follow the recipe, I give it 5 stars anyway for helping me make my own salsa.
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RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.