3 or 4 Jalapeños according to how hot the peppers are and your heat tolerance
2 Romas, or one large tomato
One or two slices of onion (from around the middle for size reference), yellow or white is best.
About a 1/4 tsp or so of Salt, again according to taste
Fresh ground pepper, 1/4 tsp or so
1/8-1/4 tsp garlic powder, or garlic salt (don't add the additional salt)
1/2 to 1 tbs or so of chopped cilantro (tastes fine without this)
Half a lime juiced in afterward, the equivalent amount of lemon can be substituted
Peppers and tomatoes are best roasted, enough to char the skins a bit.
Chop everything individually, fine, no more than about 1/16" to 1/8" pieces, don't use a blender, will not taste the same but will be ok if pulse mode is used. Mix all the ingredients then add the lime juice. Put in the fridge overnight for the best taste, but can be eaten right away.
After you add these ingredients, adjust heat level by adding peppers or tomatoes depending on if you want it to go up or down.
2 Romas, or one large tomato
One or two slices of onion (from around the middle for size reference), yellow or white is best.
About a 1/4 tsp or so of Salt, again according to taste
Fresh ground pepper, 1/4 tsp or so
1/8-1/4 tsp garlic powder, or garlic salt (don't add the additional salt)
1/2 to 1 tbs or so of chopped cilantro (tastes fine without this)
Half a lime juiced in afterward, the equivalent amount of lemon can be substituted
Peppers and tomatoes are best roasted, enough to char the skins a bit.
Chop everything individually, fine, no more than about 1/16" to 1/8" pieces, don't use a blender, will not taste the same but will be ok if pulse mode is used. Mix all the ingredients then add the lime juice. Put in the fridge overnight for the best taste, but can be eaten right away.
After you add these ingredients, adjust heat level by adding peppers or tomatoes depending on if you want it to go up or down.
