Not only is salsa one of my favorite condiments, I find it very versatile. On occasion, I like to use salsa as a substitute for ketchup with omelets, hamburgers, hot dogs, along side beef, chicken, fish, etc. In this recipe, I substituted jalapenos with Thai chili peppers. Even though Thai peppers are spicier than jalapenos, the flavor is not as pronounced. Being more mild in flavor, the Thai peppers allow you to taste the other ingredients. This is just my twist on making salsa.
|5||vine ripe tomatoes – diced|
|3||large garlic cloves – minced|
|½||large red onion – diced|
|1||medium green bell pepper – diced|
|4||Thai chili peppers – minced|
|¼||cup cilantro – roughly chopped|
|4||limes – juice only|
|1||tsp. kosher salt|
|1||bag Tostitos Scoops (tortilla chips)|
1. tomatoes, bell pepper, onions
Place minced tomatoes, bell peppers, and onions in fine mesh strainer with bowl underneath to strain excess liquid for 25-30 mins. This will make for a less watery salsa. Then place minced vegetables in a large bowl (“mixing bowl”).
2. garlic, Thai chili peppers, cilantro, lime juice, kosher salt
Add garlic, Thai chili peppers, cilantro, lime juice, and kosher salt to mixing bowl. Mix well. Add more salt or lime juice to taste.
3. final steps
For optimal flavor, refrigerate salsa overnight or for a few hours before serving. Serve salsa with Tostitos Scoops or your favorite tortilla chips.