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the salsa that made me a chef

(3 ratings)
aresm16 avatar
Recipe by
Thomas Bohne
@aresm16
Joppa, MD

This is an extremely clean and fresh tasting salsa. I have a few tricks that really set my salsa apart from the rest. Cutting the fruit away from the lime and adding to the mixture will give you a real burst of citrus flavor you dont normally get in salsa. Using stewed tomatoes will also add alot of depth to this dish. Allowing the salsa to refrigerate overnight is crucial for flavor development. It will also thicken the salsa. Also remember that all the heat comes from the seeds and ribs of the pepper, if you would like the flavor and not the heat, remove these before adding the pepper. Making this salsa for a BBQ is what landed me my first catering job (even though there is no cooking required in this salsa).

(3 ratings)
yield 4 Cups
prep time 10 Min
method No-Cook or Other

Ingredients For the salsa that made me a chef

  • 28 oz
    stewed tomatoes
  • 1 md
    lime
  • 2 md
    serrano chiles (diced)
  • 3 Tbsp
    cilantro (rough chopped)
  • 1/2 lg
    white onion
  • 1 tsp
    garlic (minced)
  • 1 tsp
    salt

How To Make the salsa that made me a chef

  • 1
    In a large bowl combine all ingredients. Only add half of the liquid from the tomatoes. After you squeeze the lime in, cut the fruit away and also add to bowl. Stir.
  • 2
    In a food processer, pulse ingredients until they are all incorporated, keep it chunky enough to stay on a chip.
  • 3
    Refrigerate overnight to allow flavors to come together and develop. Serve.
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