Between what is ready to pick at my house and what I found at the farmers market last weekend, I had some extra jalepenos and poblano peppers needing to be used, so I made salsa!
3 jalepenos, seeds removed
2 poblanos, seeds removed
4 cloves of garlic
Cilantro- I use a handful, it’s to your taste
Salt & pepper
I pulsed it, just long enough for there to still be some small chunks. My guy doesn’t like salsa too thin!
I do something some people don’t…I strain the salsa to remove the excess juices. Not all, but enough so it’s not juicy.
I put half into a reusable container to lid up and then…
Add the other half to a container with some fresh corn! Jon LOVES corn salsa.
*one thing to note: corn salsa only gets better as it sits in the fridge for a day or so. It melds with the onions and peppers and takes on a fab flavor.
I like easy “recipes” like this!