Spicy Tomato Salsa


Salsa = tomatoes, onions, jalapeños, lime juice, cilantro, salt, pepper and sugar. Right? The simplicity of these ingredients makes a seriously yummy combination.

Now imagine all of the above, stewing in a pot for the afternoon. Add to that some vinegar, tomato paste and lemon juice.

I roasted a couple of jalapeños in the toaster oven so the skin would be easy to remove. At 400 degrees, with frequent turning, they’re done in about 15 minutes. You want the skin slightly charred.

After peeling and removing the seeds, they just need a quick chop.

Everything gets thrown in the pot.

Bring it to a boil and then simmer for an hour, stirring frequently.


Be sure to add the cilantro at the end.


3-1/2 cups peeled chopped tomatoes (about 4 large)
1 large green pepper, chopped
1 medium onion, chopped
1 serrano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon sugar
2-1/4 teaspoons salt
1 garlic clove, minced
3/4 teaspoon ground cumin
1 can (6 ounces) tomato paste
1/4 cup white vinegar
2 tablespoons lemon juice




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