[gschmitt]

I never cared for jarred salsa. The ones that are packed cold seemed fresher but still there were added chemicals and things. Here is what we just had. I make the salsa for just to be used the same day. Adele and I can have some that is left over the next day but to be fresh it needs to be gone the next day.

This time of year I'll use the small cherry or grape tomatoes as they seem to be about as ripe as vine ripe in most cases. If I can't find tomatoes ripe enough for me then I don't make the salsa. The canned tomatoes are great for most of my dishes but I think too soft for salsa. Also everything in this recipe is cut by hand and not a machine. This gives a lot more control over the size of the pieces. If you are using larger tomatoes such as roma you can take out the seeds and jell and have a dryer salsa.

For the Chipotle pepper start with one and then taste after the salsa sits for a few minutes. Serrano peppers will work but you won't get the slightly smokey taste.

12 to 16 oz. tomatoes cut to about a quarter inch dice.
2 med. to lrg. Tomatillas cut the same.
1 or 2 canned Chipotle peppers chopped very fine.
1 spoon of the adobo sauce from the peppers.
juice of 1/2 fresh lime.
mix all the above together then salt to taste.

Serve with Tortilla chips or scoops. Spoon on tacos, Carnitas, burritos or whatever. Top with a bit of Guacamole if you want.

For onion if you want, use white onion as used in Mexico. Dice about half a white onion and then rinse it under cold water for about a half minute. This will save your eyes and brighten the taste without overpowering the salsa. Use as much or little of the onion as you wish. I divide the salsa and put some onion in Adele's but not mine. I'll also put onion in a bowl on the table in case more onion is wanted.

You can put cilantro in if you can stand the stuff. I've never done it so I can't say how much to put in.

For Guacamole, as salsa, the correct recipe depends on who is making it. It can be a thick paste or as runny as a thick gravy. I like to use two avocados and mash them with a potato masher still leaving some lumps to bite into. Add a sprinkle of lime juice that is not all the juice in a half lime and a heaping spoonful of fat free sour cream. Some salt and maybe some chili powder or not and that is what I make. This will start turning brown in about an hour so it's made to eat for the meal.

[Denisefh]

This salsa sounds great! Thanks also for the tip about rinsing onions after cutting, I've never heard of that brightening the taste but am surely going to try it.
Denise