Monday, June 30, 2008

Fresh Homemade Salsa

Note: Sooooo delicious with all the fresh Mississippi tomatoes!! AND with the 4th of July weekend coming up.


8-10 ripe roma tomatoes
1 bunch cilantro
½ medium onion
2 teaspoons minced garlic or 1 to 2 lg. garlic cloves cut into slivers
1 small can chipotles in adobo sauce
1 28 oz. can crushed tomatoes
1 tablespoon Sugar or 1 pkg. Splenda
Salt to taste

Wash tomatoes and cut off stem ends. Quarter or slice tomatoes. Wash cilantro and chop only the green, throwing away the stems. Cut the onion into smaller pieces. Use 1 or 2 chipotles in your salsa, according to how hot you like it. Cut the chipotle into 3 or 4 pieces. Place all these veggies into a blender or food processor, adding the garlic, sugar/splenda and salt. Blend or process until crushed down, then add ½ the can of tomatoes. Continue processing or blending for your desired consistency. I usually take a sieve and drain some of the juices from the salsa and put the drained salsa into a 4 cup container for storage in the refrigerator. Date your container so you know when you made it. It should keep for up to 2 weeks. Mine gets gone before then so I don’t know how long it actually could last.

You can freeze the remaining tomatoes in a Ziploc bag and also the chipotles for later use.

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