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I added some of this and some of that until I achieved the taste that I crave. I started with a can of Muir Glen fire-roasted diced tomatoes that I was staring at one day in my supermarket and took it from there. My friend Molly makes a killer salsa and after having hers a couple of times, I decided to make something similar. I haven’t…yet, however, I literally think about doing just that! Sure I love Pico de Gallo, and trust me when I say I eat it with a fork for lunch some days ( just ask the employees of the Mexican stand at my farmers market, what I eat for lunch most Thursdays, lol), however this salsa? This salsa I can drink with a straw.
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If the tomatoes you have access to aren’t the most flavorful, like say the one’s we find in the middle of winter, use canned. If you have access to fresh, ripe tomatoes, use them! We don’t peel the fresh tomatoes, but you can if you’d prefer. The tomatoes you use to make homemade salsa is up to you. What tomatoes should I use? Can I use fresh?
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I’m pretty sensitive to raw onions so I always de-flame them before adding. Time allows all the flavors and ingredients to mingle.ĭe-flame your onions. The great news about this recipe is that as the salsa sits, it gets better and better. For a hot salsa, leave seeds and membrane intact and use one or more peppers.For a medium salsa, remove most of the seeds and membrane and use two peppers.For a mild salsa, remove all seeds and membrane and only use one pepper.It’s the white membrane and seeds inside chili peppers that are spicy. Adjust the spice level by adding or removing the pepper seeds and membrane.