Salsa? OMG, take it awaaaaaay
I've been playing with homemade salsa. Keeping it really light on the onions though. I just made a batch using one chopped Roma tomato, half a chopped fresh red bell pepper, and one fire roasted red bell pepper from a jar, one minced Chipotle pepper(canned in Adobo sauce) a teaspoon of minced garlic, also from a jar, and one minced scallion. Then maybe two tablespoons of medium Shark brand Sriracha sauce.
With some chips, and a small New York Strip steak, that made a meal.
Naomi, if the scallion was left out, and it wasn't too spicy would you find a salsa like this palatable or is it more than just the onion?
Anybody have any salsa recipes? Or have you, like me, always just bought it in a jar?
Skyhawk? You seem to have some small knowledge of Mexican and New Mexican cookery, any Salsa tips?
I've heard it said that, like the Mexican flag, a salsa should be equal parts of red, green, and white.
By the way the Shark brand Sriracha sauce is the original, made in the Sri Racha region of Thailand and is superior to the Huy Fong(Rooster) brand which is a Vietnamese imitation made in California. The "medium" sauce has all the pepper flavor without the burn.
