We start with fresh, homegrown tomatoes, though you can certainly go out and buy a bunch from the store or local farmer's market. I use 8 lbs or so of Roma tomatoes (about 10 cups after squashing them and dicing them). (A full list of ingredients are at the bottom of the post.)
Skin the tomatoes (I immerse them in boiling water for 30 seconds or so, then put them in a bowl of ice water. The skins slide right off). Then cut them in quarters and scoop out the seeds and watery goo. I also remove the core. Squeeze the tomatoes lightly to drain off anymore juice. Do this until you feel like you are going to die. Maybe you'll die from boredom, maybe standing on your feet doing this will threaten to off you. Regardless... do it forever. Or until you have 10 cups of tomato pieces.
|Tomato reject pieces- this picture should be rotated, but it may not show up that way. Joys of technology.|
Dice the tomatoes up then toss them in a colander in the sink. This will allow even more tomato juice to drain.
I like to put in 4 cups of green peppers, diced up fine in my handy dandy food processor. Each green pepper (grocery store size) tends to yield between 3/4-1 cup. It doesn't matter if you go over or under- really it doesn't.
Add 3 cups of fine chopped onions. I also use my food processor to chop them up fine.
Add 4 cloves of garlic, again, diced fine.
Add in 1 teaspoon of black pepper, 1 tablespoon of oregano (dried is fine), 2 tablespoons of cilantro (omit if you don't like the taste) and 1 tablespoon of salt. Omit the salt if you are on a salt restricted diet.
Add in 2 cups of lemon or lime juice. I prefer lemon juice.
Next, add in 1 can (12 ounces) or tomato paste.
Put your pot on a burner and bring it to a light simmer, stirring often for around 30 minutes. You are wanting to kill any bacteria that may be in the salsa. As it gets hot, sneak a taste. Is it not spicey enough? Add in more peppers!
Voila! You have made fresh salsa! Now you can eat it all or process it through canning, according to your preferred method. I hope you like it!
10 cups of diced, cored tomato pieces.
4 cups of green bell peppers
3 cups of finely diced onions
4 cloves of garlic
Hot peppers to your preference (optional)
2 cups of lemon juice
1 tsp black pepper
1 tbsp oregano
2 tbsp cilantro (more if you want a stronger cilantro taste, or omit if you hate it)
1 (12 oz) can of tomato paste
1 tbsp salt (optional)