Active Time: 10 minute
Total Time: 10 minutes
Ingredients
4 jalapenos
4 yellow jalapenos (these can be hard to find if you don't live in a southern border state. If you cannot find them, replace them with 2, repeat 2, green jalapenos)
1 habenero (optional - for those who like it really spicy)
8-9 roma tomatoes (depending on size)
1 nice sized batch of cilantro
1 big red onion (or 2 small ones if they don't have a big one)
5-6 lemons
extra virgin olive oil
salt to taste
Directions
- Chop up the jalapenos, tomatoes, red onion and cilantro (and habanero if using) and put in a large bowl
- Juice the lemons directly into the bowl (use cheesecloth to make sure the seeds don't get into your salsa)
- Take your bottle of extra virgin olive oil and pour about two circles around the salsa... not too quick... not too slow... perfect)
- Taste - add salt as needed
Sherry T. says:
Do you de-seed the peppers or leave them in? I've seen recipes both ways. :-) Thanks
Adam W. says:
My personal preference is to de-seed the habanero but leave in the seeds for the jalapeños. Definitely just a personal preference though - most people (from what I have seen) will take out all the seeds.