NORTH OF THE BORDER -- SALSA

North Of The Border -- Salsa image

I whipped this up as an alternative to the many bottled brands of Salsa and Picante products found on the grocer's shelf. Many, much too salty for my taste. It's been a hit and never fails to go over big. Friend's ask: "Do you sell this". I reply: "No but I give it away". For years I would buy Cilantro, use a little and the...

Provided by Gary Hancq

Time 15m

Number Of Ingredients 12

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Ingredients

2 fresh tomatoes
2 fresh tomatillos (a mexican staple)
1 1/2 stalk celery
1/2 medium onion (red. white or yellow) i used yellow vidalia
1/4 c fresh cilantro finely chopped.
1/4 c lime juice i used real lime from bottle
1/4 c lemon juice i used real lemon from bottle
1/4 c white vinegar
1/2 c water
1/2 tsp salt
2 slice jalopena pepper slices from the jar or fresh. see note.
nacho or tortilla chips

Steps:

1. Wash and rinse Tomatoes, Tomatillos and Celery. Slice Tomatoes and Tomatillos and then chop and dice fine. I cut the Celery stalk in thirds and then slice the length of them into thin strips,and then chop and dice them fine (smaller than a kernel of corn).
2. Slice Onion and then dice and chop fine. Dice and chop fine the two slices of Jalapeno Pepper. Strip the leafs and finely chop the Cilantro. I use some of the more tender portions of the stems near the leafs as well, and chop them along with the leafs.
3. Place all above in a bowl and toss and mix thoroughly. Add the 1/4 cup of Lime and Lemon Juice and White Vinegar, also the 1/2 cup water. The water is to dilute the liquids slightly.
4. Note: In lieu of the Jalapeno Pepper slices I used 1/4 teaspoon of my dried and ground Hot Pepper Mix. See my recipe for the Drying and Grinding of Hot Peppers. Also 1/2 teaspoon of Tabasco Sauce could be used instead to provide the "Heat". Also, Fresh Lime and Lemon Juice would be Real Treat.
5. I make all my dishes so that 4 and 5 year old's can eat them, then provide additional "Heat" on the side for those that can heat it up to their tolerance level. I sometimes like it "Hot" and other times not so much. What I call for in the recipe adds just a "Hint of Heat". Increase the "heat" to your hearts desire.
6. Tomatillos are a Mexican staple that look like green tomatoes, but they are quite different, they arrive with green husks on them. With husks removed they have a waxy feel. I rinse and wipe them well.