Quote:
Originally Posted by pnoon
I agree with Adam + Adam.
But for those who have never made a salsa (or chili), having a base of measurements to start from is helpful. Certainly from there one adjusts and experiments to taste.
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That's why I gave you color descriptions in the original recipe. Do I have to come over and make it for you too, m'nilla?
Also, I sometimes get lazy and rather than hand chop everything, I'll use my vitamix. You can do it with a food processor too, I used to do it that way, but ever since I bought the Vitamix two something years ago, I can count the times I've broken out the food processor on one hand. If you go this route:
Throw the onions in and process.
Throw the cilantro in and pulse a few times.
Empty the bowl (doesn't have to be perfect, just dump out most of it)
Put the peppers in and process.
Put the tomatoes in and pulse to desired consistency.
Dump that into the onion/cilantro mix and take it from there with the limes, salt and cumin.
Gives more of that canned/jarred runny texture that most people are more accustomed to unless they live near the southern border.