Prep 15 mins
Cook 0 mins
I based this recipe on "On The Border's" fresh salsa and experimented until I got it just right (for us). It makes a medium spicy tomato salsa that's been the hit of many an outdoor barbeque. I remove most of the pulp from the tomatoes before adding; if you put them in whole it tends to make the salsa too watery. I also remove the seeds from the jalapenos and then add them separately until I get the right degree of "hot"! I use a Kitchen Aid large grinder attachment for mine, but a food processor would work as well
- 2 lbs fresh tomatoes
- 1⁄2-1 teaspoon ground red pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 1⁄2 teaspoons cumin
- 1⁄2 tablespoon sugar
- 1⁄2 tablespoon oil
- 1 -2 jalapeno pepper (seeds optional)
- 15 -20 leaves cilantro
- Slice tomatoes and remove pulp with fingers. Mix all dry ingredients. If desired, slice jalapenos to remove seeds.
- If using a food processor: finely grind jalapenos and cilantro first, then add tomatoes and grind to desired chunkiness. Mix in dry ingredients and oil.
- If using a KitchenAid grinder (use large size holes): Slice tomatoes and grind up all but about 2 of them. Add jalapenos and cilantro through the grinder, then use the remaining tomatoes to push the peppers and cilatro through. Add dry ingredients and oil. Done!