Mexican Food Recipes

I hope you find one…cause I am a salsa addict too. I like it HOT spicy and hot as in the temperature. I can handle chunkys if they are chunks of tomatoes.
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INGREDIENTS
3 large ripe tomatoes, diced
3 roma (plum) tomatoes, diced
4 green onions, finely chopped
4 fresh jalapeno peppers, finely diced
1 stalk celery, finely diced
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 teaspoons ground black pepper
salt to taste

(you can blend this in a food processor or blender to make it a more water consistency)
DIRECTIONS
In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

HERE IS ANOTHER ONE TOO DEPENDING ON INGREDIENTS YOU HAVE ON HAND:

INGREDIENTS
5 roma (plum) tomatoes, seeded and chopped
10 green onions
2 fresh jalapeno peppers, seeded
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons hot pepper sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon salt

DIRECTIONS
In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.
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I make mine chunky, but a quick whip in the blender will smooth it out for you. My husband LOVES hot food. This is the recipe I always use for him. I can’t touch it, I cry.

6-7 medium, very ripe tomatoes, diced
1 medium onion, diced
2 large jalapeño peppers, finely diced
2 large serrano peppers, finely diced
juice of one lime
2 cloves fresh garlic, minced
approx 1/2 cup lose packed fresh cilantro, or to taste
1/2 – 1 tsp salt, to taste

combine all ingredients and allow to sit for at least 2 hours for the tomatoes to absorb the peppers. The trick is in the produce for a good salsa. The tomatoes need to be very ripe and sweet, and the peppers also need to be fresh and ripe or they won’t be hot enough. I use sweet onion, also. Never use bottled lime juice, always fresh squeezed.

i use the same recipe for those of us that don’t care for super-spicy food, I just carefully strip out all the seeds from the peppers, chopping only the outside meat. It cuts the heat almost in 1/2.. but wear gloves, or you’ll wish you did every time you touch your face for the next 2 days.
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