Thursday, September 16, 2010


It's that time of year...

14-16 cups peeled, squeezed tomatoes, strained well in a colander
2-3 cups diced red onion
Assorted garden peppers  (include 1-2 chipotle peppers from a can for a rich, smokey flavor)
(1 chipotle, 1 bell, 1 jalapeno, 1 unidentified long skinny pepper)
6-9  cloves garlic, minced or blended with some tomato
1 tsp cumin
1 tsp pepper
1 1/2 TB Kosher salt
2/3 cup vinegar
2 limes, juiced
1 bunch cilantro, stemmed and chopped
1 bell pepper, finely diced
Tomato sauce, canned (optional)

After squeezing the tomatoes, stir them around in a colander to drain out most of the juice.  Most of the tomatoes get slightly blended in the blender.  However, I dice the Romas without blending them, or skinning them to keep some nice chunks in the salsa.  I always blend my peppers with some tomato, then add a little at a time for desired heat.  If the salsa needs more substance, add some tomato sauce.

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