Saturday, November 22, 2008

Boyd's Salsa Fresca

This photo is not the same as the recipe.

  • 2 medium sized yellow onions, chopped
  • 2 fire roasted bell peppers (1 green, 1 red), chopped
  • 2 fire roasted jalapenos, chopped
  • Juice of one lemon and one lime
  • 10 medium sized tomatoes with seeds removed, chopped
  • 2 ears of white corn, microwaved and chopped
  • 1 cup of cilantro, chopped
  • 1 can of black beans, rinsed & strained
  • 1 1/2 - 2 tsp of chili powder
  • 1 tsp of lemon pepper
  • 1 tsp of paprika
  • 1/2 tsp of black pepper (freshly ground if possible)
  • 1 tbsp of crushed dry parsley
  • 1 tsp of garlic salt (add more to taste)
  • 2 tbsp of red taco sauce (optional)
  • 1/2 tsp of jalepeno tobasco sauce
  • 1/2 cup of beer (can be non-alcoholic of course) (optional)
  • Any hot sauce to taste (to add extra flavor)

Tips & Tricks:
  • When handling jalapenos, wear gloves or be very careful not to touch your face for 5 hours regardless of hand washing
  • Use cold onions for less tears
  • When adding lemon & lime juice, use the pulp as well as the juice for extra bursts of citrus flavor
  • After fire roasting the peppers (on a gas stove works best), you can rinse some of the blistering off for a less roasted flavor of salsa
  • Microwave corn inside of husk or paper towel on medium for 4 minutes each
  • Add salt to taste, but remember the chips are already salty
  • When removing seeds from tomatoes, you can cut them in half & rinse them out using your finger to help under cold water
  • To keep non-tomato ingredients fresh while chopping tomatoes, add the lemon and lime juice and mix
  • Absolutely NO food processors allowed! The salsa gods will strike you down

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