Homemade Salsa
Since I moved to Colorado from Tennessee I have fallen in love with Tex-Mex and Mexican food. I don't know anyone who doesn't love salsa. I make this when tomato's come into season and either jar, freeze, or give to my friends as gifts. There are probably thousands of ways to make salsa but mine is a smoother version that packs a little kick.
Chip’s Homemade Salsa
Makes 1 ½ gallons
6 pounds plum or roma tomatoes
1 can diced tomatoes w/ green chilies
Salt to taste – I use several teaspoons to help make the tomatoes sweat and marinate
6 cloves chopped garlic
¼ cup lime juice
1 T ground cayenne pepper
1 ½ t ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 pound jalapeno peppers, chopped
1/3 bunch fresh cilantro, chopped
2 shots of tequila – more if so inclined
In a 12 cup food processor quarter the tomatoes and sprinkle with salt, garlic, cayenne pepper, cumin, tequila, and lime juice. Do not process yet, allow to marinate for approximately 1 hour. Then process to desired consistency. Add the can of diced tomatoes with chilies and process again. Pour into a large sauce pan. (If you are inclined to work harder and want to peel your tomatoes first you can bring a large saucepan of water to a boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.)
Finely chop all the onions and jalapenos and add to the tomato mix in the sauce pan.
Boil all vegetables until soft and the salsa has reached the desired consistency.
Remove from heat and refrigerate until serving. The mixture can also be made and canned if you prefer.
Chip’s Homemade Salsa
Makes 1 ½ gallons
6 pounds plum or roma tomatoes
1 can diced tomatoes w/ green chilies
Salt to taste – I use several teaspoons to help make the tomatoes sweat and marinate
6 cloves chopped garlic
¼ cup lime juice
1 T ground cayenne pepper
1 ½ t ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 pound jalapeno peppers, chopped
1/3 bunch fresh cilantro, chopped
2 shots of tequila – more if so inclined
In a 12 cup food processor quarter the tomatoes and sprinkle with salt, garlic, cayenne pepper, cumin, tequila, and lime juice. Do not process yet, allow to marinate for approximately 1 hour. Then process to desired consistency. Add the can of diced tomatoes with chilies and process again. Pour into a large sauce pan. (If you are inclined to work harder and want to peel your tomatoes first you can bring a large saucepan of water to a boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.)
Finely chop all the onions and jalapenos and add to the tomato mix in the sauce pan.
Boil all vegetables until soft and the salsa has reached the desired consistency.
Remove from heat and refrigerate until serving. The mixture can also be made and canned if you prefer.
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