|EASY SALSA RECIPE|
CHUNKY SALSAThis easy salsa recipe for chunky salsa is made using a Food Processor but comes out just like salsa made with a Molcahete ( stone grinding bowl ).
This chunky salsa is the salsa we here at Easy Salsa Recipe.com make the most because it's easier and goes with everything.
The size of tomatoes and how spicy chiles are varies and like most things that you cook it's more tasting it and eyeballing it instead of measuring.
It's best to add the chiles a little at a time and check to see how spicy it is and add more as needed.
If your chunky salsa is to spicy you can add more tomato to make your salsa more mild.
NOTE-With any kind of salsa it has a better flavor if you roast the tomatoes and the chiles but it is not necessary.
If you do choose to roast them you can do it over an open flame or you can put them in a frying pan with a little cooking spray or a little bit of cooking oil.
If you roast them in a pan make sure you turn them to roast them on all sides.
You can also put them on a cookie sheet in the oven and cook them at 450 degrees for about ten minutes.
Which ever method you use you want to roast them until they are slightly blackened here and there.
If you roast them in a pan or in the oven you can also roast the garlic at the same time.
4- medium sized ripe tomatoes
1/2 Onion chopped
2-4 Serrano chiles or jalepeno seeds removed and finely diced
2- Cloves of garlic minced
1/4 cup cilantro leaves chopped
Salt to taste
Preparation For Chunky Salsa
To make chunky salsa use the metal blade of your Food Processor.
You can only make this easy chunky salsa with a Food Processor.
If you don't have a Food Processor go to Walmart.com and get one, before you make this recipe.
1. Coarsely chop onion and put it in the Food Processor.
NOTE- IF you touch the cut chile or seeds with your hands be sure and wash them with soap.To help prevent touching the chiles follow the directions below.
2. Leave the stems on the chiles and use them to hold the chiles when you cut them and remove the seeds.Cut the chiles lengthwise in half starting a little below the stem so they stay together and cut them lengthwise in half again.
Then holding onto the stem scrape the seeds out with the tip of your knife.
3. Turn the chile and slice it across the cuts you made earlier up to the top and the chilies will be finely diced then throw away the top and stem.
Then using the side of your knife pick up some of the diced chile and put it in the Food Processor leaving the remaining diced chile to add if needed.
4. Peel and dice the garlic and add it to the onion and chile.
5. Add the cilantro leaves and salt and process for about 30 seconds. 6. Remove the top part of the tomato where the stem is attached and cut into fourths and put it in the Food Processor with the other ingredients and pulse until the tomato is finely chopped but still a little chunky and everything is well mixed.
7. Use a tortilla chip to taste the salsa and add more chile if needed and pulse again.
WARNING- Always make more salsa than you need because when testing Chunky Salsa you might not want to stop eating your chips and salsa!
8. Pour your homemade chunky salsa into a bowl cover it and refrigerate until use.
NOTE- Chunky Salsa will keep for up to a week covered and in the refrigerator.
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