SALSA #19 - Larry Hawkins
6 tomatoes-blanched (boiled in water to loosen the skin for the
guys)
6 Jalapenos-seed removed
1 Med Yellow Onion-diced
3/4 cup of Cilantro-diced
1/4 cup of Parsley-diced
1 or 2 Cloves of Garlic-minced
Garlic Salt
The juice of 2 Limes
Option 1: A couple of Sorrento and/or Anaheim
Peppers-diced or if you want to live on the wild side chop up a Habanera.
Option 2: Liquefy 2 or 3 tomatillos in a blender and add
Blanch the tomatoes and remove the skin, seed the jalapeņos or you will regret it later. Chop up everything and use the garlic salt to taste. Usually I will use only half of the
habanera and it is still plenty hot.
Note: You can make the basic salsa then set split into 3
different bowls then add the options to two of the bowls. Your guests can
have their pick of different flavors. To make more or less salsa the ratio
is one tomato to one jalapeno.
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