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Bed and Breakfast Cookbook

Vince's Salsa

We process this salsa with produces that we raise in our garden.  I prefer a medium sized firm bodied tomato, but any variety can be used.  This recipe results in a restaurant style processed salsa. Cindy makes a fresh salsa following a similar process, when asked for her recipe she will often counter with I use whatever I have on hand, she just uses 2 or 3 tomatoes and scales the recipe by taste. - makes 6 pints - with enough left for you evening enjoyment

Approximately: 1 peck tomatoes

From the garden: 3 Quarts tomatoes
2 onions medium to large
1 head garlic (1 Tbsp processed minced)
2 jalapeņo peppers
6 cilantro stalks

From the cupboard: 1tsp oregano
2 tsp salt non iodized
2 tsp cumin
2 Tbsp pickled jalapeņo slices ( Old El Paso or equivalent)
1/4 cup lime juice
12-15 twists fresh ground black pepper 

Peel and quarter onions
Remove seeds and membranes from jalapeņo peppers
Separate garlic into cloves and peel
Cut cilantro stalks into 3 inch pieces
Add above together with the pickled jalapenos slices and process finely.

Quarter tomatoes and remove seeds and pulp by hand
process in small batches to desired fineness

As you process ingredients move to a large sauce pot
Stir in oregano, cumin and salt
Grind pepper over top
Add lime juice and blend.
Taste and adjust as necessary to your preferences.

Slowly bring mixture to boil, reduce heat
Can hot in pints.
Process in boiling-water-bath water for 15 minutes.


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Last modified: August 14, 2008