Fresh Garlicky Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 3

Like garlic? Like heat? All fresh ingredients (no powder/dry ones) make this excellent. The combination of peppers makes this a salsa with heat that creeps up on you! So, lightweights beware.

Ingredients:

• 4 serrano peppers (get some that are about 2 inches long & narrow)

• 2 jalapeno pepper (medium sized)

• 1 yellow pepper (usually the same size as the jalapeno - anaheim chilis or hungarian hot or cubanellas are good)

• 3 large cloves of garlic (increase to 5 or 6 if you like garlic - i do)

• 1/2 medium yellow onion

• 2 tomatillos, remove husk & rinse (about the size of a golf ball each) - i've found these in different places of the produce section. they might be by the hot peppers or the tomatoes or where they have baskets of weird stuff (okra, etc)

• 4 large tomatoes (softball size)

• cilantro (i pull off a handful of leaves from a bunch - not sure how much that is)

• 1/4 cup fresh lime juice

• 2 tbsp of olive oil

• salt to taste (i use about 1-2 tsp of kosher salt)

Directions:

1. - Coarsely chop each set of ingredients & pulse in food processor until chopped. Don't process the first two sets too much or they'll be liquid before you put in the tomato set (unless you like it that way). No food processor? Chop each ingredient very finely & mix all together.
2. - By the time you get to the juice//oil/salt part it should be chunky looking. You can stir in that set or you can process it to make the salsa smoother.
3. - If you want it hotter (or milder - sissy) play around with the peppers. The serranos are the hottest & tastiest, the jalapenos give it a sweeter flavor, but not as much heat. The yellow peppers give it a balance.

By RecipeOfHealth.com