I never measure anything, so my typical batch of (daily use) salsa never tastes exactly the same - but it's always close. I use tomatoes & peppers from my garden & onions, garlic & cilantro supplied by my local produce stand (not a grocery store) - maybe next year I'll try growing the other items. I blanch my tomatoes & eliminate the skin, & then just add each ingredient "to taste" & let 'er rip. Mmmmmm.....
The batch I made yesterday afternoon has nw had adequate time to meld flavors, so I'll probably adjust it when I get home - I'm thinking of adding one of my (newly-picked) Carribean Reds to the batch to make it nice & fiery (the wife doesn't like it too hot, so there's more for me this way...LOL).
Just ain't nothing like an afternoon snack of chips & salsa to kick off the evening.
The batch I made yesterday afternoon has nw had adequate time to meld flavors, so I'll probably adjust it when I get home - I'm thinking of adding one of my (newly-picked) Carribean Reds to the batch to make it nice & fiery (the wife doesn't like it too hot, so there's more for me this way...LOL).
Just ain't nothing like an afternoon snack of chips & salsa to kick off the evening.