Mild Fresh Salsa
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Here in the South, salsa is as important as ketchup. We put the stuff on everything from eggs, to tacos, to salads and baked potatoes. Mexican food restaurants are the most popular cuisine in Oklahoma and we go there to sit and eat gallons of salsa with hot tortilla chips.
In the garden, we grow tomatoes, peppers, onions, garlic and cilantro for the distinct purpose of canning up a pantry full of salsa. Roma tomatoes are best, and you really need to plan ahead to time everything just right. The tomatoes have to be ripe at the same time as the peppers. If you get to a point in your life where you can get all of the ingredients for salsa to be harvested from your garden all at the same time, let me know.
**This particular recipe is not for canning, but for devouring within a week or two and kept in the refrigerator. It also freezes nicely in a Ziplock freezer bag.
I like to use the food processor and separate the ingredients into groups.
The cilantro, onion, garlic, lime juice, and lemon juice go in first.
Then pour it into a separate bowl and set aside.
Now put all the peppers in the food processor.
Choppy-chop, put in bowl, set aside.
Now the roma tomatoes.
Core the top, quarter, and throw in the processor.
Choppy choppy until there are no more chunks.
Use a spoon to fish out any large chunks.
Now get the bowls you set aside and combine them all.
Season with garlic, onion, cumin, cayenne, salt, pepper to taste.
Bottle up in mason jars and refrigerate for up to 2 weeks, if there’s any left!
Use chips to shovel it in your mouth.
4lbs roma tomatoes
1 large white onion
2 bunches cilantro, stems removed
2-4 cloves garlic
1 poblano pepper
2-4 jalapeño peppers
2 bell peppers, any colors
Salt, pepper, cumin, cayenne, garlic powder, onion powder to taste.