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darien3 |
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Al's Mexican.Salsa.de.Fiesta (Party "Sauce")
15 to 20 medium-sized ripe tomatoes
(or about 10 to 12 large ones)
3 to 4 medium-sized sweet banana peppers,
seeds and cores removed, chopped *
1 large green bell pepper, seeds removed and
cored, chopped
2 to 3 small or medium-sized red bell peppers,
seeds removed and cored, chopped
1 medium-sized golden (or other color) bell
pepper, for color, if desired,
seeds removed and cored, chopped
2 medium- to large-sized yellow or other mild
flavored onions, peeled and coarsely chopped
1 Tbs. cilantro
1/4 tsp chili powder
1/4 tsp ground cumin
1 Tbs salt
1 1/2 to 2 Tbs garlic powder
1 Tbs lemon or lime juice (optional)
2 Tbs parsley flakes
1/4 tsp dried basil or about 1 Tbs chopped
fresh basil
white pepper, to taste
dash cayenne (you may also add
chopped jalepeno, or serrano or other hot
chiles
to increase "heat"
)
Puree about 1/3 of the tomatoes in a food processor or a blender.
De-seed, core and chop the peppers, and peel and chop the onions.
Chop the remaining tomatoes.
Put all of these ingredients into a large bowl together.
Add your spices, as directed - or to taste. It is suggested that
you start out with the amounts listed (or even a little less) and keep
tasting the salsa as you go until you reach the desired flavor. Note that
the flavor improves after it has been sitting for several hours, or overnight.
Serve with authentic "restaurant-style" tortilla chips.
Keep this in the refrigerator in airtight containers - canning jars are perfect.
To can (for preservation) process filled canning jars in a boiling water bath for 20 to 25 minutes. Adjust lids. Label, date, and store as with other canned goods.
Enjoy !
Makes about 2 to 2 1/2 quarts.
* NOTE: chopped, NOT diced, not
pulverized
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Soup, Al's Original ...
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Pie
Maple Walnut
Pie with Crushed Walnut Crust
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