Homemade salsa

Yield: 1 Quart

Measure Ingredient
\N \N Stephen Ceideburg
4 pounds Ripe, red tomatoes, peeled, seeded and chopped
2 cups Chopped red onions
4 \N Green onions, minced
1 tablespoon Garlic, minced
½ cup Apple cider vinegar
6 \N To 8 jalapeno chiles, cored, seeded, minced
4 \N To 6 serrano chiles, minced
1 tablespoon To 2 tb New Mexican red chile powder
½ teaspoon Crushed cumin
1½ teaspoon Crushed dried oregano
1 teaspoon To 2 ts salt
1 cup Crushed Pomi tomatoes (see note)
½ cup Minced cilantro

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 saute 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.

PER TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 38 mg sodium, 0 g fiber.

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

Posted by Stephen Ceideburg

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