Sunday, January 28, 2007
With my remaining crop of Roma tomatoes, I always make salsa. It's great fresh, and pretty good canned too. I always have plenty, so if you're hungry, come on over. But bring some tortilla chips... I'm out!
Or in case you want to make your own, here's my recipe.
Fresh Tomato Salsa
1 1/2 to 2 gallons of Roma Tomatoes
1 bunch fresh cilantro
1 large white or red onion
1 med bell pepper
3-6 jalepeño peppers
1-2 tsp salt
1-2 tsp garlic powder
4-6 Tbls lime juice
Dice Roma tomatoes into large bowl. Drain off a portion of the extra liquid if desired.
Remove stems from cilantro up to where the leaves begin (about halfway up the stalks) and discard. Wash and drain remaining portion of the cilantro, and chop into small pieces.
Peel and finely chop onion.
Remove seeds from bell pepper, and finely chop.
Cut top off of jalepeño peppers just below stem. VERY finely chop or blend. Be careful not to touch the cut edges with your bare hands, as the juices can burn. If you don't have a chopper, you can blend several roma tomatoes in your blender and then add the peppers. (Start with 3 or 4 peppers and add more as needed.)
Mix above ingredients together. Add salt, garlic powder, and lime juice.
Add additional jalepeño peppers or seasonings if needed.
As is usual in the recipes I develop, measurements aren't precise. You can play with it until you get it the way YOU like, just like I did.