Bailey Boyz Salsa
Description
THE recipe. Rob created the recipe but our boys sold the salsa locally for several years at markets and then in one of the grocery stores. This makes a small batch that can easily be doubled. I think what makes this recipe special - other than the balance of bright/hot/acid/salt is the combination of both fresh jalapeños and chipotles in adobe.
Great with tortilla chips, eggs, fajitas or mixed into greek yogurt for a dip.
Ingredients
- 320 grams ripe tomatoes (about 12oz, roughly chopped)
- 13 grams cilantro, including stems (about 1/4 bunch, roughly chopped)
- juice of 1 small lime (a little over 1T)
- 75 grams red onion, peeled (1/2 small, roughly chopped)
- 20 grams jalapeño, seeded or not (1 medium sized, roughly chopped)
- 1 chipote in adobo (roughly chopped)
- 3/4 teaspoons salt
Instructions
Add all ingredients to a food processor and pulse until it is the texture you like for salsa - just don't puree it or it will be very liquidy - so leave it at least a little chunky. Taste and adjust the salt.
salsa fresca, pico de gallo, snacks, The Bailey Boyz, Bowen Island, chipotle, fresh
