Salsa is good on everything and anything especially tomatoes from our garden, can’t get better than that. One of my favorite things to do is mix this salsa with Velveeta cheese and make a delicious queso dip. For this recipe I used heirloom tomatoes from my families farm.
Ingredients
4ripe medium tomatoescored and quartered
1medium red onionpeeled and quartered
4green onions
1sweet bell pepperstemmed and seeded
4garlic cloves
5jalapenosstemmed and seeded (you can substitute 2-3 habanero or serrano peppers.)
1/3cupfresh packed cilantro
3tablespoonsfresh lime juice
2-3teaspoonsground cumin
1teaspoonssugar
2teaspoonssalt
15ouncescrushed San Marzano tomatoes1 can, drained
4.5ouncesdiced medium fire roasted green chilies1 can
Instructions
Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar, and salt in a food processor or blender (see notes).
Pulse until the contents are fine and well blended. Or if you want it chunky you don’t have to make it 100% smooth.
Pour in the crushed tomatoes and green chiles. Blend until smooth or again leave it chunky if you want.
Taste, then add more cumin and sugar if needed. Refrigerate until ready to serve.
We canned our Salsa so that it would last longer and plus we share the salsa with friends or family.
Notes
Personally we liked the medium fire roasted green chilies, but you can make the salsa hot as your like or mild as you like.
I used an emersion blender and found this to be easier since I had more control over the consistency.
Just make it how you taste the salsa thorough the process on how spicy you want it.
The only San Marzano tomatoes I could find were whole. I simply put the whole tomatoes in a strainer and using my hands crushed them straining out the juice. If you don’t strain the juice the salsa becomes very watery.
I like to use fresh fire roasted hatch chilies but during the Fall season these are hard to find.