You can see why we're grateful to and for Joyce.
The last time I visited, Joyce taught us how she makes fresh jalapeno salsa. Joyce's salsa puts the bottled stuff to shame and it's so easy to make we'll never buy salsa again.
The only caveat is "know what you like"--for just a little heat, use just a couple of peppers. For a lot of heat, use a lot of peppers. Mother and I were ambitious. We made an 8 pepper salsa, which was about 4 peppers more than our taste buds could handle.
Here's Joyce's recipe, along with her good wishes for you.
Joyce's Jalapeno Salsa
Makes between 1 and 2 cups, depending on size of tomatoes and how many peppers you use.
2-8 fresh jalapeno peppers
2 fresh tomatoes
salt (to taste)
1 clove fresh garlic, pressed or minced (optional, but we like the flavor in our salsa)
Put the peppers & tomatoes in a 2 quart saucepan and cover with water. Bring to a boil.
When the tomatoes look done (skin wrinkles a bit), remove the tomatoes and slide the skin off.
Boil the peppers until the color lightens and turns an olive tint, then pour the water off. Return the tomatoes to the pan, add salt to taste and minced garlic (if you like salsa with garlic) and mash it all together.
Pour the salsa into a clean lidded jar and store in the refrigerator. Best if used within a week or so.
We like it with chips, on chicken, with pinto beans, over enchiladas, in fact almost any dish where you want a spark of color and hit of heat.
Copyright 2009-2013 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.