Homemade Salsa - 1

Recipe Ingredients

4 lbs	1816g / 64oz	Ripe - red tomatoes, peeled, seeded and chopped
2 cups	125g / 4.4oz	Chopped red onions
4		Green onions - minced
1 tablespoon	15ml	Garlic - minced
1/2 cup	118ml	Apple cider vinegar
6		Jalapeno chiles - cored, seeded, minced, up to 8
4		Serrano chiles - minced, up to 6
1 tablespoon	15ml	To 2 tbs New Mexican red - chile powder
1/2 teaspoon	2.5ml	Crushed cumin
1 1/2 teaspoons	7.5ml	Crushed dried oregano
1 teaspoon	5ml	To 2 tsp salt
1 cup	62g / 2.2oz	Crushed pomi tomatoes - (see, note)
1/2 cup	8g / 0.3oz	Minced cilantro

Recipe Instructions

When I was working on this recipe many years ago, I bought about 20 bottled salsas, from mild to fiery, to try in the name of research. I tasted them all. The one trait most of them shared was salt in great amounts. By making your own salsa, you can season it to suit your taste. Also, it's fun to vary the recipe by adding a variety of chiles and spices.

Combine the fresh tomatoes, red and green onions, the garlic and vinegar in a 5-quart sautee pan; simmer for 10 minutes to reduce some of the tomato liquid. Add the chiles, chile powder, cumin, oregano, salt and crushed tomatoes. Simmer for 10 minutes. Remove from heat and stir in the cilantro.

Store in a glass jar in the refrigerator or freeze in 1-cup batches.

Makes about 1 quart.

Note: Crushed Pomi tomatoes, sold in vacuum-packed boxes, help pull the salsa together and thicken the juices.

Jacquiline Higuera McMahan in the San Francisco Chronicle, 9/3/03.

Source:
Kit Anderson

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