Homemade Salsa

---------- Recipe via Meal-Master (tm) v8.02

Title: HOMEMADE SALSA
Categories: Sauces
Yield: 1 quart

Stephen Ceideburg
4 lb Ripe, red tomatoes, peeled,
-seeded and chopped
2 c Chopped red onions
4 Green onions, minced
1 tb Garlic, minced
1/2 c Apple cider vinegar
6 To 8 jalapeno chiles, cored,
-seeded, minced
4 To 6 serrano chiles, minced
1 tb To 2 tb New Mexican red
-chile powder
1/2 ts Crushed cumin
1 1/2 ts Crushed dried oregano
1 ts To 2 ts salt
1 c Crushed Pomi tomatoes (see
-note)
1/2 c 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

-----