Salsa, Predo's way.....

Predo's Salsa 1 Yellow Bell Pepper 1 Yellow Onion, medium 1 Red Onion, medium 10 Tomato, medium Roma 1-2 Habanero, depending on taste 2-4 Jalapeno, depending on taste 1 Can White Beans 1 Can Black Beans 1 Can Whole kernal corn 2 Lime, Juice only 1 Cup White Vinegar ½ Cup White Wine Vinegar 1 tablespoon Garlic 1 tablespoon Seasoning Salt 1 tablespoon Black Pepper 1 tablespoon Cumin 2 bunches of cilantro Servings/Yield: Servings: -- Rating:

1.Hand dice all vegetables except one Roma tomato and the Habanero. Hand dicing will keep the vegetables firm, and crunching which makes the freshest tasting salsa. Do not use a food processor to chop veggies.....Place the diced vegetables into a large lidded bowl. 2.In blender, place the one remaining Roma tomato and the Habanero. Blend until liquified. 3.Into bowl with diced veggies, mix in the blended Habanero and tomato. Then add 1/2 of the listed vinegar ( 1/2 cup white vinegar and 1/4 cup of white wine vinegar). Mix in the full amount of lime juice, garlic, salt, pepper and cumin. Place lid on bowl, and spin to mix. Taste test, but remember this is the base. The flavors will improve over night. Once satisfied with base taste, let salsa sit in refrigerator overnight. Stir once or twice during the night if you are awake.. In morning, stir salsa and taste test again. If not enough liquid in mixture, add the remaining vinegars from above. Also, add addition seasoning as required to taste. Enjoy!! Source Predo himself : Used on Blog Categories Ⓒ Dip Ⓚ Salsa

Notes If you have tried the salsa, and would like to reduce the heat, it is easy. 1) You can remove Habanero from the mix, and replace with another Jalapeno. 2) To further reduce, use the Jalapeno, but remove the seeds before dicing/blending. The seeds hold most of the heat. 3) To have no heat at all, remove both the Habanero and Jalapeno. If you like, you may use a chili powder or red pepper flake.

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