Basic Tomato Salsa

Basic Tomato Salsa
Makes 6 pints

I like a crunchy tangy salsa with a tad bit of sweetness, so I’ve developed this recipe for myself.  It’s a basic recipe that I prefer over the many salsas out there because I freeze it and then when I thaw out a pint for later use, it tastes wonderfully fresh.  I like to add other ingredients afterwards like beans, corn or more cilantro.  I use salsa in so many dishes and with eggs and omelettes that I cannot be without it in my fridge. I hope you find this recipe easy and delicious too.

1 full 6 quart pot of tomatoes, preferably Roma because they’re meatier. Cover with water and bring to a boil. Boil for about 2 minutes until the peeling cracks open. Drain hot water and let cool, or for quicker cooling cover with cold water and then drain. For faster cooling, place tomatoes on plates before peeling.  Peel skins off and put tomatoes back into the pot.

8 Anaheim Chiles (can also use a few other mild chiles like Red Carmen or Poblanos). Use 8 total.  Less if you prefer.  Slice lengthwise, remove seeds and chop up.  I don’t chop up the big peppers fine.  I like big chunks.  There’s no need to roast & remove skins if you like more crunchy peppers in your salsa.  If not, roast and peel them. *

4 – 6 hot peppers of your choice, depending on how hot you want your salsa. Less if you want really mild salsa.  You can use Cayenne, Thai, Jalapeno, Chili or any other hot peppers.  I would not recommend Habaneros, because they are too hot.  Slice lengthwise, remove seeds, and chop up fine.

1 red bell pepper  (or your choice of substitute like Sweet Italian peppers or a yellow or orange bell pepper), chopped up
1 green bell pepper, chopped up
2 large onions, chopped up
5 cloves of garlic, chopped up
1/2 cup of red or white wine vinegar
1 T. lemon juice
1 tsp. salt
½ tsp. pepper
1 tsp. basil leaves
1 tsp. oregano leaves
1 tsp. ground cumin
1 tsp. paprika (I prefer Hungarian style)
1 heaping serving spoon full of brown sugar

½ cup Cilantro, chopped up (optional)

Slice up the tomatoes in the pot before adding other ingredients.  Add all other chopped up ingredients and stir up. Boil on low heat for 1 hour.  Let cool, then ladel into containers and freeze.  Try adding other ingredients when you thaw out the salsa later like more cilantro, beans and corn.  This amount makes about 4 pints of salsa.

*It is very important to wear thin latex or vinyl surgical gloves while you handle the peppers or you will be sorry.  The first time I made salsa I didn’t wear gloves. My hands burned so bad I thought I would have to go to the hospital.  I had to have my hands in water for almost two hours before they would stop burning! The next day they were fine, but it was honestly one of the most painful experiences I’ve ever had. Do not touch your eyes or face while you make salsa.

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