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Becky's PUERTO VALLARTA SALSA
Very healthy and very yummy!
I use a food processor to make my salsa that I have adapted from a recipe I received while on a cruise in Puerto Viarta. I add the ingredients to a huge bowl as they come from the food processor. Chilling this over night brings out the best flavor but it’s rare that we don’t start eating it within an hour. The second day the salsa is even better as the flavors combine. This is a chunky style pico di gallo salsa but if you prefer a soupy one, just puree everything!
16 Roma tomatoes, diced
4 tomatillos, diced
3-4 cups of purslane leaves and new stems, diced
4 green chiles, diced
2 yellow and 2 red bell peppers, diced
1 white or purple onion, diced
1 bunch of green onions, diced
2 to 4 jalapeños, diced fine (I like my salsa hot)
1 bunch of fresh cilantro, diced fine
The juice of 2 limes
2 garlic cloves, diced fine or garlic powder to taste.
Lawry’s season salt, to taste
[b]Optional[b/]
2 habanera peppers. If you are what we call a "wimp" with your salsa, leave out the jalapeños I am not a measuring type cook: I simply dice, chop and mix. So forgive the lack of clear and concise instructions. Every time I make salsa it turns out differently.When purslane is not in season, I omit it but this year I plan to grow enough and freeze for salsa making.
