Follow these steps for perfect results
roma tomatoes
skinned and chopped
low-fat sour cream
cheese, mozzarella cheddar and monteray jack mix
shredded
refried beans
fresh or canned
garlic cloves
chopped fine
jalapeno peppers
seeds and pith removed
red bell peppers
seeds and pith removed, chopped fine
green bell peppers
seeds and pith removed, chopped fine
yellow bell peppers
seeds and pith removed, chopped fine
scallions
chopped with greens
zucchini
chopped fine
carrot
shredded
lime
juice of
extra virgin olive oil
flat-leaf Italian parsley
chopped
cilantro
chopped
salt
to taste
pepper
to taste
cayenne pepper
to taste
Shred mozzarella, cheddar, and monterey jack cheeses, blend and set aside.
Scald roma tomatoes, remove skins and chop; add to a large mixing bowl.
Remove pith and seeds from red, green, and yellow bell peppers, then chop medium and add to the bowl.
Chop garlic cloves and scallions with greens and add to the bowl.
Shred carrot on a medium grate and add to the bowl.
Chop flat-leaf Italian parsley and cilantro and add to the bowl; use the entire bunch of cilantro; and half bunch of parsley.
Add salt, pepper, and cayenne pepper to taste to the bowl.
Cut 10 jalapeno peppers in half, lengthwise, and remove pith and seeds.
Roast 5 (10 halves) jalapeno peppers, peel, cut into strips, and chop; add to bowl.
Cut raw jalapeno peppers into strips and chop medium; set aside for serving.
Add extra virgin olive oil and lime juice to bowl.
Combine all ingredients in the bowl and mix well.
Set the salsa in refrigerator to blend flavors for at least an hour, preferably overnight.
Heat refried beans.
Serve salsa, shredded cheeses, sour cream, raw jalapeno peppers, and heated refried beans each in their own bowl.
Serve with tortilla chips or grilled pita bread, cut into triangles.
Expert advice for the best results
Adjust the amount of jalapenos to control the spice level.
For a smoother salsa, pulse a portion of it in a food processor.
If you don't have time to roast the jalapenos, you can use canned chipotle peppers in adobo sauce for a smoky flavor.
Make the salsa a day ahead to allow the flavors to meld.
Add a pinch of sugar to balance the acidity of the tomatoes and lime juice.
Everything you need to know before you start
15 minutes
Yes, flavors improve overnight.
Serve in a rustic bowl with a sprig of cilantro.
With tortilla chips
With grilled pita bread
As a topping for tacos
As a side dish for grilled meats
Crisp and refreshing
Classic pairing
Discover the story behind this recipe
Salsa is a staple in Mexican cuisine, often served as an appetizer or condiment.
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