This photo is not the same as the recipe.
Ingredients:
- 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
