Today I made my mothers Salsa for the first time and it turned out fantastically. Below I have included the recipe and some photos.
Fresh Salsa
Makes 8-12 cups of salsa. (Depending on the size of your vegetables -- and how much you nibble ;) )
5-6 Large tomatoes (6-8 medium)1 cucumber
1 Green bell pepper
1 Onion (I used a red onion)
1/3 cup OLIVE oil (can use a little less, but this really does add to the flavor)2/3 cup vinegar.
about 2 tsp garlic salt
2 tsp Fresh cilantro
2 tsp pepper
Bottled Jalapeno Slices (optional)
Bottled Jalapeno Brine (optional)Finely chop the Tomatoes, Cucumber, Green bell pepper, and Onion and put in a large bowl.
Stir in the olive oil, vinegar, garlic salt, pepper, cilantro, and the optional Jalapeno slices with brine. (Add these to taste depending on how hot you like your salsa. Mom makes it without Jalapenos. I make it with a handful of slices that i crush by hand before incorporating into the mix. I also just poor in the brine to taste.)Make sure that all of the ingredients are fully mixed. Put the bowl into the refrigerator and try not to eat it for at least an hour. This is the hardest part! However, the longer you wait the better it is. The Salsa is actually at its best the next day. Store the salsa in the fridge for up to a week (no longer then two.) If it lasts you that long.
Enjoy!!!
