I use roughly five pounds of peach tomatoes. Core and chop them, and put them aside. In about 1/4 cup olive oil, saute one bulb of garlic (adjust to taste), one large purple onion, two bell peppers (any color, cut up), two Hungarian banana peppers, one red chili pepper, and one habanero pepper. (Adjust to taste, any combo of peppers can be used) It doesn’t matter how big you chop the peppers, onions & garlic, because most of it will go through the food processor….if you don’t have a food processor, chop as fine as possible at this stage. Add 1/4 tsp. salt, a dash or two of black pepper, a Tablespoon of cumin, and a teaspoon of coriander. Sauté until the onions are soft & clear, about five minutes. Add the tomatoes. Keep stirring for about 10 minutes, before the skins peel off, but heated through well. Add the juice of one lime and one bunch of cilantro, chopped very fine. Cook another 2 – 3 minutes, and skim off about two cups of the juice (if anybody has ideas on how to “dry up” this salsa, I’m interested…you can reserve the juice for future cooking….I intend to add to Mexican rice.) Add 1/4 cup vinegar, and process 4/5 of the mixture in a food processor until it looks like salsa. Ladle into jars, leaving 1/4″ headspace, wipe lips, add tops, and process pints 10 minutes in boiling water.
Here’s the ingredients list:
5 pounds of peach tomatoes
1 bulb of garlic
1 large purple onion
2 bell peppers, 2 banana peppers, 1 red chili pepper, 1 habanero (or adjust
to taste) salt/pepper T. cumin t. coriander juice of 1 lime
1 bunch fresh cilantro, chopped (about a cup?)
1/4 c. vinegar (white distilled)
There ya go….good luck, and remember, it’s really just a “garden”
salsa…whatever you have, with the peach tomatoes, the cilantro, and cumin
And lime will make it taste like salsa.
