What’s not to like about a fresh salsa? Well, the watery juices that drip down your arms and make your chips soggy. This recipe fixes those problems while preserving the tasty and nutritious juices. There are endless variations on this basic recipe – try adding some mango. Peach? Why not? Apples? Go for it. Try kiwis or gooseberries, too. I like my salsa fiery and added 2 habaneros.
- 2 jalapeno peppers, diced
- 3 tomatoes, large, diced
- 3 tomatillos, peeled and diced
- ½ onion, diced
- 1 lime, Juiced
- 2 tablespoons mirin, (rice wine)
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ tablespoon arrowroot powder
- ¼ cup fresh cilantro, minced
- Optional: Roast jalapenos by holding them with tongs over a burner flame until skin blackens. Peel skins off, using gloves or holding a paper towel between your skin and the peppers.
- Chop peppers and place in a strainer with a small saucepan underneath to catch juices.
- Chop tomatoes, tomatillos, and onion, collecting all juices, and put in colander.