My Salsa
My Salsa
Serving Size : 10 Preparation Time :0:15
Categories : Dips And Salsas Hot
Amount Measure Ingredient -- Preparation Method
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8 medium plum tomatoes -- seeded and diced
1 large sweet onions -- diced
1 medium bell pepper -- seeded and diced
4 whole jalapeno peppers -- stems removed, diced
1 whole habanero (scotch bonnet) peppers -- stems removed, diced
5 cloves garlic -- minced
1 bunch cilantro -- chopped
1 teaspoon cayenne pepper
1/2 teaspoon sugar (ONLY if tomatoes are not fresh)
1 teaspoon salt
1/8 teaspoon black pepper -- freshly ground
1/2 cup light-flavored salad oil (canola, soybean, etc.)
1/4 cup red wine or apple cider vinegar
If you have a cuisinart or food processor, pulse chop the tomatoes, green pepper, onion and cilantro. Otherwise, chop with a knife. Place in non-metallic bowl. If you have a blender or food processor, make a pureed "dressing" out of remaining ingredients including garlic, jalapeno and habanero peppers. If you don't have a food processor or blender, simply chop the peppers including seeds) finely and stir in remaining ingredients. Pour over vegetables and stir. Adjust salt, red pepper, sugar and vinegar to your tastes. Keep in fridge else tomatoes get mushy.
Substitutions and notes:
It's important to use FRESH and RIPE tomatoes.
Can omit habanero peppers or remove seeds from peppers if you don't like it too hot. Add more if you do!
Be careful when chopping the hot peppers - wash hands after touching them.