Salsa!!!!!!!

Does it look like I'm going to dance?
I'm eating one of the best burgers in the world
on the border of Portugal and Spain right now!!!!

No, I don't dance, I am prohibited from dancing according to the international community because it would be a sin against nature. With that said, I do love a FANTASTIC salsa, which is very easy to make if you have a little bit of time and gumption to play with a sharp knife. The best part is you can use ANYTHING in the summer to make salsa, although I am a fan of a pepper/tomato based salsa personally.







SALSA!!!!!!

Tools:
Sharp Knife
Cutting Board
Spoon
Large Bowl with a Lid

Ingredients:
2 Large tomatoes, diced up
1 large red onion, diced up
1 large white onion, diced up
1 red bell pepper, diced up
1 green bell pepper, diced up
1 yellow bell pepper, (can you guess?) diced up
1/2 bunch of cilantro (or as much or little as you like), diced up
1-2 jalapenos, diced up
1 scotch bonnet (VERY optional) diced up while wearing latex gloves
1 can of black beans, drained and washed
1 lime, all the juice squeezed out
2 tsp sugar
1 tsp salt
2 tsp black pepper
1 tablespoon white vinegar (this will help the salsa not turn strange colors)

Alright, first thing first, put on a pair of latex gloves if you are going to use the scotch bonnet, aka the habenaro, because you don't want that oil on your skin. Yes, I know that those two peppers are two different peppers, but 99% of the time your supermercado has no idea, and honestly you won't either if you try to eat it. By the way, don't try to eat them whole to figure out the difference! You have been warned!

Mix everything together in the pot with the lid, stirring it together so all the flavors mix. Cover and place into the fridge for at least one hour so all the flavors can mingle. You don't have to use the hot peppers, but I do enjoy a salsa with a little bit of a bite. That and all you need for a healthy bite is just a single good pepper, although you can tame it a bit by using another hot pepper.

What the salt, sugar, and vinegar will do will help protect the veggies from bacteria while in the fridge, but not infinitely long like a good pickle, so you'll wanna use the salsa sooner than later. I also know you can preserve the salsa for later by canning it in jars, but don't ask me how, I'm not allowed anywhere near the canning process when my family does it at Granny's house. Something about me, fire, and remembering the 12 year old me who couldn't bake cookies to save his life (and that's all the tend to remember about me after twenty years of doing it right). Ah well, c'est la vie.

Bien Camino!