Recipe: Garden Chunk Medium Salsa

Recipe:  Garden Chunk Medium Salsa

2 large green bell   peppers, seeds   removed and chopped

6 jalapeno peppers (or 2 for mild salsa), seeds removed and chopped

1 large onion, peeled and chopped

24 roma paste tomatoes, peeled, seeded, and chopped (about 6 cups)

1/4 cup olive oil

1 six-ounce can tomato paste (use 2 cans if tomatoes are juicy)

1/3 cup white vinegar

1/3 cup fresh-squeezed lime juice

3 large cloves garlic, minced

2 tsp. salt

1 tsp. dried cilantro (or 2 Tblsp. fresh)

Prepare all vegetables first (chop peppers, onion, tomatoes).  Tomatoes can be easily skinned by dipping them in boiling water for 20 seconds, then immediately immersing in ice-cold water; the skins will slip from the fruit.  ***Use disposable latex or rubber gloves when handling jalapeno peppers and do not touch eyes.***

Salsa simmering in pan.

In a large sauce pan or stock pot, saute onion, bell pepper, and jalapeno pepper in olive oil 5 minutes until tender.  Stir in all remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 20 minutes, stirring occasionally.  Allow to cool, and store in refrigerator in sealed containers.  Makes about 6 cups.





Close-up of peppers coming through
the salsa screen.



We use this Back-To-Basics food strainer/sauce maker with
salsa screen to easily chop
 our peppers, onions, and tomatoes;
 it makes preparing all these
vegetables a snap.