Question ID: 4000-4275-1-3-4-5
Recipe Description
I will list the items used and some obvious disclaimers after a few of them. cutting board knife DISCLAIMER: Knives are sharp. Please use caution when wielding one as they have been known to be lethal weapons. smaller YET STILL POSSIBLY LETHAL knife spoon juicer (optional) blender DISCLAIMER: Blenders have sharp knives that rotate at high speeds at the bottom of them. see knife disclaimer above. bowl INGREDIENTS: 3 or 4 whole tomatoes large can of diced tomatoes 1 large red onion 1 bundle of cilantro 1 or 2 limes 10 or so jalapenos salt
It may be a simple thing but I think the first step to food preparation is hand washing. This will also be important later. Open the can of tomatoes and dump it into the blender. PUT THE LID ON THE BLENDER! I use the "chop" button on mine but you may have a high tech one. Do not make liquid tomatoes here. Just chop them up for about 5 seconds. Pour this soupy slush into your LARGE bowl. ONIONS These things give off fumes that cause acid to build up in the eyes thus making it difficult to use your knife safely. You may wish to utilize a fan to blow the fumes away from your face while cutting these. Whatever your method for this, chop up onions. As mush as you want in your salsa. I used 1/3 of a softball sized red onion. Add them to your LARGE bowl.
This is the step that will determine if your salsa is edible or military grade WMD worthy. I am going to be very specific here. If you are experienced with Jalapenos then please ignore my specificity. THE SEEDS AND LIGHT GREEN VEINS INSIDE ARE THE HOT PARTS! Cut off the stem about 1/4 to 1/2 inch down the pepper. Slice the pepper in half lengthwise. Use the spoon to scoop out the seeds and veins. DISCLAIMER: Do this in a DOWNWARD MOTION MOVING AWAY FROM THE FACE!!! Set seeds and veins aside or discard. Rinse out cleaned peppers to get rid of any clingy seeds. I like to slice into thin strips and then dice my strips into tiny little pepper pieces. Whatever you like to do to achieve diced peppers is your call. Add the diced peppers to your LARGE bowl. WASH YOUR HANDS!!! WHEN YOU THINK THEY ARE WASHED ENOUGH, WASH THEM AGAIN! I can not stress this enough. If you fail to wash your hands at this point, you will regret your ever being born. There is a 100% chance of having to go to the restroom or getting something in your eye. If you fail to wash your hands.....I feel sorry for you.
Tomatoes are subjective. If you like your salsa chunky then chop your tomatoes. If you like your salsa thinner then you may wish to get the blender back out. I like mine chunky. I chopped my tomatoes and added them to my LARGE bowl. Cilantro is funny. Not just the name but the properties of it. It is a member of the parsley family but has a totally unique taste. It is also hard to cut up because you are mincing leaves. I use a rocking motion with the knife to maximize cutting action. PLEASE BE CAREFUL NOT TO STICK YOUR FINGER UNDER THE ROCKING KNIFE BLADE! As you can see above, cilantro is messy too. Add it to the LARGE bowl.
Lime is essential to salsa for two reasons. One, it adds a bit of tart flavor to your salsa. Second and more important is that lime juice also keeps fresh cut produce from spoiling. Roll the lime under your hand with slight pressure a few times back and forth. This makes it easier to extract the juices. Half your lime. If you have a juicer then you probably know how to use it. If not then squeeze the holy crud out of your lime and get all the juice possible into your LARGE bowl. Salt to taste. I used about 1/2 teaspoon of salt for mine but you can always start with none and add more until it tastes awesome to you.
Mix all ingredients together. Cover. Refrigerate. Enjoy! I hope you all enjoy my first Instructable. I look forward to reading your feedback or telling me how bad it was. Try it and let me know what you think.
Question & Answer
Question: What is the correct order of the images?
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