Thursday, April 17, 2008

David's Killer Salsa

David's Killer Salsa

8 Med Tomatoes
2 Fresh Jalepenos
8 Dried Chipotle Peppers
2/3 Large Onion
7 Sprigs Cilantro
6 Cloves Garlic
Juice of 1/2 Lemon
1 Tsp Fine Ground Black Pepper
3 Tsp Course Ground Garlic Salt
1 Tsp Sea Salt

The Key to this salsa is the Dried Chipotle Peppers. They can be hard to find but are needed to give the Salsa it's unique flavor.
They Can be either soaked in hot water to reconstitute them or crushed into small pieces.
This recipe is also very Hot! and garlicy
Try using only 1 Jalepeno and a few less Chipotle peppers to tone it down.
Cut out a few garlic cloves if you want to.

Cut up all the ingredients into large chunks and throw everying into a food processesor or large blender the puree and Voila!

It can be eaten immediately but gets better after it sits for a day or 2.
I'm not sure how it freezes but I'll find out soon since I just made a batch and am going to freeze a portion of it.


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