Chunky Salsa

Tomato, jalapeno, garlic, onion and cilantro make the base.

Place the veg into a container and season with salt, red wine vinegar and honey. It was pretty watery. I used some corn flour to thicken it up and tone down the heat from the jalapeno.

Sometimes the jalapeno is like a green pepper and has no heat (but good flavor). Then there are ones that are super hot. My jalapeno was somewhere in-between. I used a whole one, seeds and all. The back of my mouth is still burning. Oh, and when you are done handling the peppers, wash your hands. Even the slightest bit of pepper oil from the pepper skin will get on your fingers. The last thing you want to do is then rub your eye or some other sensitive spot.

When working with jalapenos, cut a small slice from the pepper and taste. This way you can judge the heat.

Stir everything together. You can enjoy immediately or wait until the next day after all the flavors have been combined well.



This is a dip but I'll spoon it on an omelette; put it on a hot dog; put it on a burrito; in a taco or as a topping for a bowl of chili.