|Mr. Stripey slicing tomatoes|
Last year, I froze about six months worth of tomato sauce. This year, I vowed to try something new. So I ventured into a world of mystery, a rarely trodden path, the previously unknown glory of...salsa. I know, you're shocked, worried, and confused about this. WHY WOULD I MAKE SUCH A THING AS SALSA, which is only good on just about everything, including chips, Americanized Mexican cuisine, breakfast quiche, and almost anything else you can think of (although chocolate pie might be an exception)?
|Eat me, they called.|
Okay, that said, we didn't make this for canning. I figured we'd eat a hell of a whole lot of it and freeze some, too. If freezing changes the texture for the worse, we can always throw the sauce into soup or chili or something.
We calculated that it cost us $5 to make ten cups or so of salsa. A bargain for deliciousness!
|I'm sure there's a great way to photograph salsa, but this'll have to do.|
8 cups tomatoes, peeled, chopped, and drained (peeling optional. I didn't do this)
2.5 cups chopped onions
1.5 cups green peppers
1 cup chopped jalapeno
6 chopped garlic cloves
2 tsp cumin
2 tsp pepper
1/8 cup sugar
1/3 c vinegar
1 15oz can tomato sauce
1 12oz can tomato paste
Juice of 1 lime (optional)
Salt to taste
1. Mix all the ingredients in the pot (wait on the salt, cilantro, and lime juice if you like). Bring to a slow boil and cook for 20 minutes.
2. Season to taste. This is where I added the salt, cilantro, and lime juice until I was happy. You can stop here if you like chunky salsa.
3. Let the salsa cool a little and then puree in the blender. Be careful if it's hot--it could make a serious mess! I put a towel over the lid of the blender and held it down.
4. Eat it. Share it. Enjoy it. Refrigerate leftovers. I'm freezing some, too.
The recipe reminds me very much of restaurant salsa--fresh tasting, but heavier and, to me, more flavorful than raw salsa. Tastes a lot like Ponak's (the home of the glorious Sonoran Taco and the best margarita ever made), which is one of my favorites.
Next year, I might try drying tomatoes or making tomato leather or poaching them in oil! But that's a bit too adventurous for 2013. Salsa'll do.