Prep 20 mins
Cook 24 hrs
After a lot of recipe-less experimentation, I have finally settled on this ideal combination of ingredients for fresh salsa.
- Combine all ingredients in a food processor and blend to a consistency of your liking. Ingredients may be altered according to taste.
- Allow Salsa to sit refrigerator over night.
Everyone who tried this salsa, including myself, liked it, so it must be pretty good. My only change was a little extra onion. I thought the flavor and consistency was just right. My kitchen smelled heavenly when I opened the container. Thanks for a great recipe that will be used again. Made for Fall PAC 2009.
Originally tagged this recipe to make as a gift, but then decided to keep it all for myself,since I'd changed a couple of things ~ I substituted the very mild green chilies for the jalapeno & also cut back on the cumin by about half! All that for a GREAT SALSA, I thought! Still, another time I'd like to make the recipe as given, since I have friends who absolutely love the kind of heat this salsa was made to give off! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]