Homemade Cooked Salsa Recipe with Fresh Tomatoes
I have tomatoes coming out my ears. Somehow I got it in my head that it would be a good idea to order in bulk from my CSA so last week I brought home a 25-pound box of tomatoes. Oh, yes I did.
I spent one entire day slicing and roasting tomatoes for future use on pizza and pasta, but that only got rid of half my tomatoes. I still had at least 10 pounds left.
So I decided to try my hand at a homemade cooked salsa recipe with fresh tomatoes. Oh yeah . . .
Yesterday I donned my apron and got to work blanching and peeling tomatoes. That took quite a while.
Then it was time to chop. I chopped tomatoes, I chopped onions, I chopped green peppers and jalepeño peppers and garlic and cilantro, and I threw it all into a big pot on the stove to simmer until the flavors were all married and happy.
FINALLY, after waiting an ETERNITY for it to cool, I set up my camera and started taking pictures. Because what else would a food blogger do when she has a new recipe that is as beautiful as this???
I know, right?? How can you not be drooling on your keyboard right now?
This has been my dinner two nights in a row. Seriously! And if you want the perfect accompaniment, try my easy margarita recipe!
So you want the recipe? Of course you do.
- 8 cups peeled chopped tomatoes
- 2 large green peppers, diced
- 2 medium onions, diced
- 3 jalapeno peppers, seeded and diced
- 5-6 teaspoons salt (to taste)
- 3 large garlic cloves, minced
- 2 oz chopped hot green chillies (1/2 a can)
- juice of ½ a lime
- 2-3 tablespoons chopped cilantro
- Combine everything except lime and cilantro in a large stockpot and heat to boiling.
- Reduce heat and simmer for an hour or until flavors are mingled.
- Remove from the heat and add cilantro and lime juice. Add more if desired. This is totally up to your tastes.
- Chill and serve cold with tortilla chips and a margarita.