Ingredients: * 1 bunch of cilantro (pre-washed) * 1 red onion * 1 lemon * 1 jalapeno pepper * 1 clove of garlic (optional) * 1 dozen pre-washed tomatoes Preparation Steps: 1. Cut off the end of the jalapeno and slice one tomato in half. 2. Place the tomato, jalapeno, and garlic (if using) in the food processor and blend until ingredients are a soup-like consistency. 3. Pour the mixture into the large bowl and set it aside. 4. Chop the stems of the cilantro off and place them in the food processor. Pulse until cilantro is finely chopped. 5. Add the cilantro to the large bowl and set it aside. 6. Cut off the ends of the onion and remove the outer layer. Cut the onion into four small pieces and add it to the food processor. 7. Pulse the food processor until the onions are diced. Remove any large chunks of onion and add them to the large bowl. 8. Cut out the stem of each tomato and cut them in half. Place about half of the total tomatoes in the food processor and pulse until they are chopped or chunky. 9. Add the chunky tomatoes to the large bowl and repeat this process until all tomatoes are used up. 10. Slice the lemon in half and squeeze the juice of half of the lemon into the large bowl. 11. Use a spoon to remove any lemon seeds from the bowl. 12. Stir all of the ingredients in the bowl together with a spoon. 13. Add a teaspoon or more of salt to taste and stir again. 14. Store the salsa in the fridge until ready to serve.
si vas a usar los igredientes crudos para hacer salsa entonces puedos poner todos en el procesador al mismo tiempo, si quieres mas sabor añade sal de grano en ligar de refinada y un poco de cebolla y ajo fritos o cocidos al vapor y tendra el tipico sabor mexicano : )
Recipe is great. We have 45 earth boxes. Onions, tomatoes, Cilantro. Just to name a few crops. I can’t wait to make this salsa. We’ve had the garden for about 8 years and the name of our GARDEN IS “THE GARDEN OF EATIN’’. I have a beautiful welcoming sign and wish RU-vid allowed photos to be shared. It says Welcome to the Garden of Eatin’.
Thanks for the video. I’ve read that wrapping the meat removes the need to continue to put wood chips because the smoke won’t be absorbed. Did you continue to put chips in while the ribs were wrapped? Also, about what temperature are the ribs at when you wrap them?
I’ve never separated each vegetable after dicing but I like your idea. I’ll try it next time. I usually put everything into the container and pulse. I also use lemon pepper and fresh limes. Thanks for the video
Excellent presentation! Can't wait to try😍 No! You keep the cilantro stems! That is where the flavor and nutrients are! Thank you for sharing this recipe !
