I’ve mentioned before that my husband is Hispanic. He loves Mexican food because he says it reminds him of his grandma, and he loves really spicy foods.
So, as a way to make him happy, I’ve taught myself how to make a lot of different Mexican dishes. I’ve even gotten help on a few recipes from his grandma, and she’s an amazing cook.
One thing I made recently is a homemade salsa. I thought I’d share my recipe here. Be warned: it’s really spicy. I hope you enjoy!
3 serrano peppers
1 habanero pepper
1/3 of a large onion
1/4 cup of lemon juice
2 tsp. salt
2 tsp. pepper
3 tsp. garlic powder
2 tsp. onion powder
1/4 cup fresh, minced cilantro
In a large pot, boil the tomatoes, peppers, and onions. You may have to boil them in batches if your pot isn’t big enough. You know the tomatoes are done when the skins start to split, and the jalapenos and serranos are done when they turn a slightly lighter shade of green. The habanero should be boiled for at least ten minutes. When all of the vegetables have been removed from the water, use a sharp knife to take the stems off. I like to cut both ends off of the tomato, but that’s a personal preference.
Then, in a blender, puree the vegetables. Add the lemon juice to the blender and a little of the boiling liquid to make blending easier. I have to do this in batches, too, because there are a lot of ingredients.
Then, in a large bowl, pour the puree into it. Add the salt, pepper, garlic powder, and onion powder. Whisk the salsa well to make sure that all the ingredients are incorporated. Refrigerate for at least two hours. Then, once the salsa has cooled, add the cilantro.
Enjoy with tortilla chips, on tacos, inside burritos, or any other way you can think of. They make a great addition to scrambled eggs, as well.
You can freeze any extras for up to 90 days. Thaw in the refrigerator.
Hope you enjoy the salsa!