2 comments on “SALSA! (in the Blender)

  1. We have a bunch of garden produce that needs to be made into salsa pronto! I like the idea of squeezing out the juice of the tomatoes and using shallots instead of onion. As a side note, the ribs are actually what has the capsaicin in the pepper. If you scrape out the white parts of the ribs, the peppers will be milder. The seeds absorb the capsaicin from the ribs, which is why they are spicy too and it’s usually a good idea to get rid of them. http://en.wikipedia.org/wiki/Capsicum#Capsaicin_in_capsicum

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