When you can't lay your hands on really fresh tomatoes but have a hankering for just just plain good salsa, this is the one to try. I use the very basic hot-house cherry tomatoes to give texture. Note that the Heat Scale of this stuff using all 10 ounces of the chiles will be Very Hot. Reduce the number of chiles according to personal taste. Make this 1-2 days ahead to give the flavors time to marry.
Yields about 1-1/2 quarts

10 ounces red and/or green jalapeno chiles (10-16) * -- stems removed
10 ounces small cherry tomatoes (1 dry pint) -- halved
5 ounces white or yellow onion -- cut in large chunks
1 ounce garlic cloves (about 4 large) -- halved
2 cans diced tomatoes with juice (14.5 oz.ea.)
1 can tomato sauce (8 oz.)
Juice of 2 fresh limes
3 tablespoons honey
1 tablespoon white vinegar
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon Mexican oregano -- crushed
1/2 cup chopped fresh cilantro leaves

Put the chiles, cherry tomatoes, onion and garlic into a food processor and process until finely chopped. Transfer mixture to a Dutch oven or large saucepan.

Add tomatoes with their juice, tomato sauce, lime juice, honey, vinegar, cumin, salt and oregano. Mix well and place over very kow heat. Allow mixture to come to a simmer, and simmer about 12-15 minutes, stirring occasionally. Stir in cilantro leaves and simmer another 5 minutes. Taste and adjust seasonings as desired.m

Allow mixture to cool slightly and then store in either sterilized jars or sealable containers. Store in refrigerator up to 5 days or in the freezer up to 3 months.

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Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved