Joyce's Fresh Jalapeno Salsa Recipe
Joyce is the angel who helps care for my father. The last time I visited with my parents, Joyce taught us how to make fresh jalapeno salsa. Joyce's salsa puts the bottled stuff to shame and this "from-scratch" salsa is so easy we'll never buy salsa again.
The only caveat is "know what you like"--for just a little heat, use just a couple of peppers. For a lot of heat, use a lot of peppers. Mother and I were ambitious. We made an 8 pepper salsa, which was about 4 peppers more than our taste buds could handle.
More pictures and comments at: http://www.hillcountrymysteries.com/2013/09/joyces-homemade-jalapeno-salsa.html
- 2-8 fresh jalapeno peppers (to taste)
- 2 fresh tomatoes (may substitute canned tomatoes, but drain first)
- salt (to taste)
- 1 clove fresh garlic, pressed or minced (optional but adds depth)
- Put the peppers & tomatoes in a 2 quart saucepan and cover with water. Bring to a boil.
- When the tomatoes look done (skin wrinkles a bit), remove the tomatoes and slide the skin off.
- Boil the peppers until the color lightens and turns an olive tint, then pour the water off. Return the tomatoes to the pan, add salt to taste and minced garlic (if you like salsa with garlic) and mash it all together.
- Pour the salsa into a clean lidded jar and store in the refrigerator. Best if used within a week or so.
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|Amount Per Recipe||%DV|
|Recipe Size 177g|
|Calories from Fat 6||15%|
|Total Fat 0.73g||1%|
|Saturated Fat 0.1g||0%|
|Trans Fat 0.0g|
|Total Carbs 8.53g||2%|
|Dietary Fiber 3.3g||11%|