Very Basic Easy Salsa

This is a base recipe that you can adapt to your tastes. So feel free to experiment with other vegetables.

The heat factor is also within your control - if you want it mild omit the hot peppers all together. Want inferno salsa go for the habernaros. As always, start with less than what you think you need, adding more to the desired heat level.

The key to a great salsa beyond flavor is mouth feel. That is what your mouth experiencing when you are eating. All the ingredients that are chopped for this recipe should be around the same size (expect the hot peppers). This way, you get a little of everything without a single ingredient dominating the recipe.

Use in place of store bought salsa.

Ingredients

• 1 (14 oz)can diced tomatoes- drained
• 2 scallions - chopped with the green tops
• 1 tbsp fresh green Anaheim chile -chopped
• 1 tsp fresh jalapeno or Serrano chile - chopped
• 1 fresh tomato - diced
• 1 to 2 tbsp hot sauce (ie: Tabasco) to taste
• 1/2 tsp salt

Process:

1. Drain the can of dice tomatoes - reserve the tomato juice
   
   
2. Rib, seed and chop fresh chiles if using
   
   
3. Combine all ingredients in saucepan - if you want a less chunky style salsa add the reserved tomato juice for desired thickness
   
   
4. Bring the mixture to a boil for 1 to 2 minutes
   
   
5. Reduce the heat to low and simmer for 5 additional minutes
   
   
6. Cool and refrigerate