Fastest salsa in the west
Yield: 1 Servings
Ingredients:
- 3 lb Ripe red tomatoes washed -and halved
- 3 To 6 jalapeno peppers -stemmed and seeded
- 4 Cloves garlic minced -through a garlic press
- 1/2 c White onion minced
- 2 tb Ground chili powder (New -Mexican if possible)
- 1/4 ts Ground cumin
- 1/4 c Cider vinegar
Instructions:
(Makes about 1-1/2 quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch pulsing on and off. Place tomato-pepper puree in a wide 4-quart saucepan with garlic onions chili powder cumin and vinegar. Simmer 10 minutes then taste. Add more seasonings and salt if desired. Refrigerate or freeze. From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat Stockett
