17 Mar Homemade Salsa (with Carnitas & Eggs)
Suzi’s Homemade Salsa
First of all, thank you to Suzi (@desert_dance), one of our contest winners, for her contribution towards our #RediscoverMexico contest. Your dish really spoke out to us, as well as your beautiful photograph. Keep up the awesome cooking, Suzi! Also, a big thank you for allowing Vital to showcase your recipe! Furthermore, here’s her amazing version of Beef & Bean Chili, try it out for yourselves!
One diced tomato
1/3 Cup minced cilantro
2 small or one large minced jalapeñ0 seeded
1/4 Cup finely diced onion
Salt & Pepper to taste
Lime juice to taste
Chop tomatoes, chiles, and onions. Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
Let sit for an hour for the flavors to combine.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Finally, you’re done, congratulations! The Vital Grill team would LOVE to know how this dish turned out for you. If you’re having any trouble, leave a comment down below and we’ll help you with any cooking questions you have. If it was an immediate success, show it off using #RediscoverMexico on any social media and we’ll make sure to come show you our love and support.