SALSA
1. Buy fresh roma tomatoes (the oblong kind), red, orange and yellow sweet peppers, sweet yellow onion, red onion, scallions (green onion), jalapeno or Italian long hot pepper (to taste) one mango, fresh limes and cilantro.
2. Wash your hands with hot water and soap and scrub your nails
3. Wash all the peppers and tomatoes in a warm mild vegetable wash or a drop of regular (not automatic) dish washing detergent to a sink full of water and rinse. Peel the first outside layer of all the onion before chopping.
4. Chop everything into approx. ¼" cubes except the lime and cilantro. I would also suggest removing all seeds including quartering the tomatoes and removing the moist seedy stuff as it waters down the salsa and the seeds are bitter (this is always a good way to prep fresh tomatoes).
5. Wash the cilantro repeatedly in not quite warm water, finely chop and add a table spoon or two to the vegitables
6. Squeeze fresh lime juice -- at least 2 limes – over the vegetables and mango, add salt and freshly ground pepper, and a good squeeze of catsup and mix it all up. Be careful with the salt as you're likely to serve the salsa with salty chips.
7. Refrigerate until serving and if your venue is really hot, consider placing the serving bowl in a larger bowl of ice.
2. Wash your hands with hot water and soap and scrub your nails
3. Wash all the peppers and tomatoes in a warm mild vegetable wash or a drop of regular (not automatic) dish washing detergent to a sink full of water and rinse. Peel the first outside layer of all the onion before chopping.
4. Chop everything into approx. ¼" cubes except the lime and cilantro. I would also suggest removing all seeds including quartering the tomatoes and removing the moist seedy stuff as it waters down the salsa and the seeds are bitter (this is always a good way to prep fresh tomatoes).
5. Wash the cilantro repeatedly in not quite warm water, finely chop and add a table spoon or two to the vegitables
6. Squeeze fresh lime juice -- at least 2 limes – over the vegetables and mango, add salt and freshly ground pepper, and a good squeeze of catsup and mix it all up. Be careful with the salt as you're likely to serve the salsa with salty chips.
7. Refrigerate until serving and if your venue is really hot, consider placing the serving bowl in a larger bowl of ice.
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