I had a plethora of jalapenos in the garden but no ripe tomatoes just yet. I was so ready for a fresh garden salsa that I made do with what I had on hand and the results came out FANTASTIC!If you like spicy, you'll love this salsa. We served it over grilled burgers and ate it with chips...it's totally addictive!
Jalapeno Salsa
3 jalapenos
3 gloves garlic
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon vinegar
1 teaspoon coarse sea salt
1 tablespoon chopped cilantro
1 teaspoon olive oil
Remove the stems from the jalapenos. Cut them in half lengthwise and remove the seeds from 2 of the jalapenos, leaving the seeds intact in the 3rd jalapeno. Note: If you would like it a little spicier keep all of the seeds intact.
Place jalapeno and remaining ingredients into a food processor and process for about 30 seconds or until the jalapeno is minced fine.
Transfer to a bowl and refrigerate for 30 minutes.
To make a milder salsa I added three bell peppers from the garden and blackened the skin of them under the broiler. Just remove the stem and seeds before tossing in the food processor.
4 comments:
How long would this stay good in your refrigerator? We brought a bunch of jalapenos back from Houston, and I was just wondering what to do with them yesterday. Thanks! It will be nice to have a bit of southern food during our Canadian summer.
I would think a few weeks in the fridge would be fine. It contains enough vinegar to keep the acidity high enough to preserve it. If you did a large enough batch you could probably can it using a water bath...then you could keep warm during those Canadian winters!
I have read a few recipes and they call for pine nuts. I believe this will add more of a rich flavor. Gotta go to the store now, I don't carry Fresh Parsley. I have a garden this year, might think about trying to grow it.
I have read a few recipes and some call for pine nuts. I believe this would give the salsa a rich flavor.
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