Recipe by Jim Trebilcox
This recipe came from years of failures and testing. It is the most asked for item at company pot lucks, and church pot lucks
Top Review by Lisa Legendre
This is one of the best "salsa" recipes I have tried!! It is more like a Pico than a salsa, but everyone that I have made it for, has absolutely loved it! I even grew Roma tomatoes in my garden this year so I could make this and can it.
- 8 roma tomatoes
- 1 large bermuda onion (or sweet onion)
- 2 cans crushed tomatoes, mexican style,reserve liquid
- 1 bunch fresh cilantro (use only the leaves)
- 2 jalapeno peppers (see note)
- 1 medium lime, peeled (see directions)
- 1⁄2 teaspoon seasoning salt
- 1 -2 clove garlic
Directions See How It's Made
- Note 1 You can adjust the heat.
- One jalapeno seeds and veins removed will be fairly mild. 2 with seeds and veins, will be medium.
- Substituing Serrano peppers will increase the heat since the Serrano chili is about 3 times hotter than a jalapeno.
- The lime should be peeled like an orange.
- You will be using the pulp and seeds (since they're small. But if this seems like too much lime, cut the amount in half. In my region of the country, people like the lime flavor) In a food processor (or high speed blender), mix the chili peppers, garlic, lime, and some of the juice from the canned tomatoes.
- Blend until your mixture is almost pureed.
- Chop the tomatoes and onions fine.
- The Roma tomatoes are used because they are nice and firm, the sweet onions are used because they add sweetness without sugar.
- The Mexican style canned tomatoes are used because they have the correct seasoning in them already.
- Chop the cilantro as finely as you can.
- (Big chunks of cilantro take away from the Salsa's appeal).
- Mix all the ingredients together, including the reserved tomato liquid, and refrigerate covered for 1 hour (this allows the flavors to blend).
- Serve with warm tortilla chips.