- Not too much cumin.
- Cilantro is wonderful.
- Not too spicy--a few jalapenos are fine, but nothing hotter than that.
The first batch I made as written, but with about half the amount of jalapenos. Very good--a tad spicy for my sensitive tastebuds, but I think it was actually the ton of black pepper rather than the jalapeno peppers. I made a second batch today with some modifications. My local grocery had fresh cilantro on sale, so I bought a couple packages and used some in the salsa, omitting the cumin and black pepper (wasn't sure how those flavors would work together). I LOVE it, it's just perfect. Oh, and I also used fewer jalapenos than called for, but made up the difference with extra green bell peppers (had a ton from the garden).
Also, I used to dread all the chopping that salsa required, but I got the grinder attachment for my KitchenAid mixer a couple months ago, and it makes the PERFECT salsa! It's the same consistency that they have in the Mexican restaurants around here. SO easy, just peel/cut into chunks/shove it in the grinder.
I've also got about a quart of salsa in the freezer. Now this is a different recipe: Tomato Freezer Salsa. I love the fresh lime juice and cilantro. So tasty and easy to fix. You can have a little bit of summer in the middle of winter, it tastes so fresh!
Still stalking twitter for Sock Summit details. I'm such a dork. But I've got about 5" knitted on my sock!
Tomorrow: Family Fun night with our church family. A bounce house, other inflatables/games, and free school supplies for community kids. It's going to be awesome. Especially if the heat index doesn't get to 107 as predicted, ugh.
Off to bed, have a great weekend where you are!