Saturday, September 25, 2010

Fresh Salsa

We love a fresh bowl of salsa here at our house.  I also love it because it gets my husband to eat a lot of vegetables including tomatoes, which I have a hard time accomplishing otherwise.  Salsa is a great way to use up those end-of season tomatoes and it's full of healthy ingredients too.  This is our favorite salsa recipe-it is just bursting with fresh flavor.  I originally found this recipe somewhere on but I have tweaked it a little bit to suit our tastes.
  • 2 Jalapeno Peppers
  • 4-5 cloves garlic, minced
  • 1 onion Chopped
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt (feel free to eliminate this if you like)
  • 1/4 teaspoon ground cumin
  • (1) 10 oz. can tomatoes with green chile peppers (I use a can of medium ro-tel)
  • 4-5 medium size fresh tomatoes, 3-4 large size, or (1) 28 oz. can of canned tomatoes or (2) 14 oz. cans.
  • 1/4 cup of Chopped Fresh Cilantro
  • About a Tablespoon of fresh lime juice (you can omit this is you don't have any lime)
Directions:  Roast the Jalapeno Peppers in the oven at about 300 degrees until they begin to shrivel:  my Jalapenos here shriveled more after removing them from the oven.
 Cut each of the Jalapenos into three pieces.  Add the Can of tomatoes and green chile peppers, Sugar, salt, cumin, onion, garlic, lime juice, and jalapenos to the bowl of a food processor or blender.  I then pulse these ingredients about 6 times until they are evenly chopped up:  
 Now add the tomatoes, and Cilantro (If you are using fresh tomatoes cut them into at least 8 wedges per tomato before adding). Pulse again until the mixture is the consistency that you would like (we like ours pretty fine). 
This recipe makes one large, quart-size canning jar full (I don't can mine though):

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