Super 7 Salsa Food

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

SUPER 7 SALSA

Steps:

• Vegetables should be fresh when you start.
• Not wilted or going bad.
• Wash and dry all vegetables.
• Remove any bad spots.
• Peel onions and garlic (if desired) but not ginger and horseradish.
• Cut everything into manageable size pieces for your processor.
• Place the Garlic and Onions in the bowl of food processor.
• Add 1/2 cup (or more if necessary) Raw Apple Cider vinegar (ACV).
• Process until it is evenly chopped but not mush.
• Remove from food processor into a clean bowl that will be large enough to mix everything.
• Next process the peppers (I leave the seeds in, but it is your choice) also covering with ACV.
• Add to the onion and garlic.
• Process Ginger and Horseradish seperate but also covered with ACV.
• Add to other ingredients.
• They breakdown at different rates because of texture and firmness.
• Place in large glass jar with tight fitting lid and add enough ACV to have 1/4 inch above solids.
• I do the Horseradish LAST because it is harder on the eyes than any thing else.
• Also don't inhale over the bowl.
• This stuff can take your breath.
• Let it stand in a cool, dark place for 6 weeks or longer.
• I like it best after 3 months.
• It does improve with age.
• To avoid loss of health benefits do not process in hot water bath!