Fresh Salsa, Mott Style!

Salsa Recipe

1 Large Green Pepper
1 Large Red Pepper
½ Small Yellow onion
1 to 10 Jalapeño Peppers
1 to 2 Habanera Peppers
Handful of Cilantro
2 14.5oz cans of Peeled and Diced Tomatoes
Garlic salt

This recipe is best if done in a food processor or a blender. I prefer the processor because I can pulse the mixings better than the blender. The goal is to not make soup out of the ingredients so take heed!

Start with the cilantro, grab a good bunch and rinse thoroughly. Pull the leaves off and try not to get stems in processor. I find the stems don’t chop well and leave a stringy mass in the mix. Start with a handful of leaves, more leaves if you like cilantro, less if you like….less! Cilantro tends to chop well but stick to the sides, so pulse them first, and push down with a spoon. Next cut up both the green pepper and the red pepper (cut the middles and seeds out) and drop in to chop with the cilantro. REMEMBER the key is to pulse the peppers and cilantro so quick hits are best. Now open up the two cans of tomatoes, boiled/peeled and diced. I use peeled because the tomato skin tends to add a very acidic taste, so if you go with fresh tomatoes, boil and peel them. Again, pulse the tomatoes into the mix, just a few quick hits to blend and the ingredients together.

Now comes the heat and flavors, cut the stems off of the habanera and the jalapenos, but leave the seeds this time, this is where the heat comes from. The habanera will give the salsa a kick so start with one, and maybe 3 to 4 jalapenos. Drop them into the mix and pulse again, getting the peppers to chop up nicely.

First taste test, grab some chips and get a good scoop. Test for the burn and cilantro flavors, if you want more cilantro, drop it in, if you want more heat, add another habanera, if you want more heat flavor, drop another 2 or 3 jalapenos. Again give it quick pulses to chop the peppers, and taste again.
Now its time for a few simple things, like adding the onion and garlic salt. The garlic salt and onion add a different flavor but can overpower and weaken and water the salsa that’s why I start with a half small yellow onion. The garlic salt (not powder) enhances the flavor even more and should be used last, salt and flavor to your liking. Always pulse th mixture and test with your chips. When ready let it chill a bit and serve, and enjoy!