Recipe of the Month: Fresh Tomato Salsa


July/August 2004 Recipe of the Month: Fresh Tomato Salsa


12 Red Tomatoes, Chopped
6 Medium Onions, Finely Chopped
3 Medium Green Bell or Sweet Pepper, Finely Chopped
1 12-oz Jar Pickled Jalapeno Pepper, Drained and Diced
6 Tablespoons Sugar
2 teaspoons Salt
6 Tablespoons Vegetable Oil
6 Tablespoons Lemon Juice
6 Tablespoons Cider Vinegar
2-3 Garlic Cloves, Finely Minced
3 Tablespoons Dried Cilantro Leaves
3 15 oz Cans Tomato Sauce (or 2 cans of sauce and one 12-oz can of paste for extra thickness)
3 teaspoons Dried Oregano Leaves


Mix all ingredients together and chill to blend flavors. This recipe is for a crowd! The volume is about one gallon, but the freshness stands out and is well worth the chopping time. Once you discover the flavor that fresh tomatoes impart, you will not want to buy the commercially jarred salsa ever again. A food processor will shorten the preparation time. This salsa will keep several days in the refrigerator, but any unused portion makes a great soup starter! Simply add some more chopped tomatoes, your favorite meat, vegetable stock, potatoes, or other soup fixings. Adjust the liquid and spices and you have a quickly prepared home-style soup ready to eat or freeze.

Author: NCDA&CS

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