 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Not having a recipe for salsa (and having peppers that needed to be used), this was my 'making it up as i go' attempt that turned out well. Using a blender makes this super quick and easy to throw together. With the habanero I used, the salsa came out with a bit of a bite! This of course can change depending on your peppers, but if you'd like it tamer, I'm sure a jalapeno could be used instead. The flavour of the garlic is pronounced, so adjust to suit your tastes. The tequila isn't needed, but I like what it adds to the salsa. Goes well with cornmeal pancakes. Ingredients:
3 bell peppers, chopped and divided (can use red, orange and or yellow) |
1/3 onion, chopped and divided |
1 habanero pepper, stem removed |
3 roma tomatoes (i used canned) |
3 garlic cloves |
2 tablespoons lime juice |
1 tablespoon olive oil |
1 fluid ounce tequila (optional) |
1 pinch dried basil |
1 pinch sea salt (or to taste) |
1 dash fresh ground black pepper |
Directions:
1. Set aside half the chopped onion and two thirds to three quarters of the chopped bell peppers.
2. Put remaining onion and pepper into your blender or food processor. Add all other ingredients and blend until smooth.
3. Mix your reserved onion and pepper into the puree.
4. Salsa!
|
|