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Rockin' Salsa
August 21, 2010

3 stars as written, 5 stars with minor alterations. I took the advice of others, and cut the sugar in half, and it was still too tad sweet for my taste. Tried to remedy with about 3 T. bottled lime juice, but still a bit sweet. Sugar should be omitted, but the lime is a nice addition. The heat of the salsa (somewhere between mild and medium) is good, but I like a little more kick. In subsequent batches, I adjusted the ingredients more to my liking, being mindful of the acid / non-acid ingredient ratios for safety reasons. The addition of the lime juice allowed me to use 5-6 cloves of fresh minced garlic (instead of garlic powder) and 2 T. of freshly minced cilantro. I stuck with the 3 cups of mixed onions, but played with the peppers. Keeping the total amount at about 2 1/2 cups, I used 4 jalapenos, 2 banana peppers, and then 2 green bells. I also upped the cumin to 2 tsp. Cooking for 3 hours is ridiculous... to do so would leave you with no texture to your salsa at all! After chopping all the veg, I placed them in a colander over a bowl for an hour to drain excess moisture. When I mixed all the ingredients in the pot, I boiled for about 15-20 minutes, which is plenty long enough for safety issues.

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