There are just a couple more ingredients I prepare ahead of time for my salsa recipe. Onions are added for texture and flavor. Cilantro contributes its unmistakable taste, which brings a freshness to the salsa.
I have used both white and yellow onions for this recipe; both are great for salsa. In this batch, I am using the yellow variety. Since the recipe calls for four cups of onions, be prepared to chop five or six onions. Cutting that many onions always make my eyes water when I cut them. I’ve found that burning a candle nearby helps to dissipate the onion vapor. Other than that, the prep is pretty straight forward. Chop off the top and bottom of the onion and into quarter pieces.
Place in food processor and process into a mince chop.
Since I purchase the cilantro from the local grocery store, I wash the cilantro bunch in the sink and lay it out on a dishtowel to dry. Depending on how you like it, a bunch will provide 2/3 cups to 1 1/3 cups of cilantro to the recipe.
I line up the stems together and mince both the stems and leaves.
In my next blog, I’ll be making the salsa with all the ingredients prepared.
