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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I've experimented with a lot of salsa recipes and this is, by far, my favourite. It doesn't take too long to make (especially if you have a food processor to do the chopping) and is just right for spice - a little kick but not so much that your tongue falls off! Ingredients:
1 tablespoon olive oil |
6 jalapenos, chopped |
2 sweet peppers, chopped |
8 -10 cloves garlic, minced |
1 cup onion, chopped |
9 cups seeded and chopped tomatoes (about 40 whole, small, tomatoes) |
3 tablespoons red wine vinegar |
4 tablespoons fresh cilantro, chopped |
salt, to taste |
Directions:
1. In a large pot, heat the oil and add the jalapenos, sweet peppers, garlic and onion.
2. Sauté until everything is soft but not browned.
3. Add the tomatoes and cook until the tomatoes are quite soft and starting to pack down in the pot, about 5 minutes.
4. Add the remaining ingredients and cook for about 10 minutes more to give the flavours a chance to mix together and the water to boil off.
5. When the salsa is as thick as you like it, add salt to taste if needed and let stand for at least one minute.
6. Stir well before serving.
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