*  Exported from  MasterCook  *
 
                               HOMEMADE SALSA
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    4       lb           Ripe, red tomatoes, peeled,
                         -seeded and chopped
    2       c            Chopped red onions
    4                    Green onions, minced
    1       tb           Garlic, minced
      1/2   c            Apple cider vinegar
    6                    To 8 jalapeno chiles, cored,
                         -seeded, minced
    4                    To 6 serrano chiles, minced
    1       tb           To 2 tb New Mexican red
                         -chile powder
      1/2   ts           Crushed cumin
    1 1/2   ts           Crushed dried oregano
    1       t            To 2 ts salt
    1       c            Crushed Pomi tomatoes (see
                         -note)
      1/2   c            Minced cilantro
 
   When I was working on this recipe many years ago, I
   bought about 20 bottled salsas, from mild to fiery, to
   try in the name of research. I tasted them all. The
   one trait most of them shared was salt in great
   amounts. By making your own salsa, you can season it
   to suit your taste. Also, it’s fun to vary the recipe
   by adding a variety of chiles and spices.
   
   Combine the fresh tomatoes, red and green onions, the
   garlic and vinegar in a 5-quart saute pan; simmer for
   10 minutes to reduce some of the tomato liquid. Add
   the chiles, chile powder, cumin, oregano, salt and
   crushed tomatoes. Simmer for 10 minutes. Remove from
   heat and stir in the cilantro.
   
   Store in a glass jar in the refrigerator or freeze in
   1-cup batches.
   
   Makes about 1 quart.
   
   Note: Crushed Pomi tomatoes, sold in vacuum-packed
   boxes, help pull the salsa together and thicken the
   juices.
   
   PER TABLESPOON: 10 calories, 0 g protein, 2 g
   carbohydrate, 0 g fat, 0 mg cholesterol, 38 mg sodium,
   0 g fiber.
   
   Jacquiline Higuera McMahan in the San Francisco
   Chronicle, 9/3/03.
   
   Posted by Stephen Ceideburg
  
 
 
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