Recipe by Fauve
Here's a recipe for a crowd. The fresh taste of this salsa has flavor far and beyond that of commercially prepared salsas. You may wish to use a food processer to shorten preparation time. Recipe from N.C. Farm Bureau.
- 12 ripe tomatoes, chopped
- 6 medium onions, finely chopped
- 3 medium green bell peppers, finely chopped
- 1 (12 ounce) jar pickled jalapeno peppers, drained and diced
- 6 tablespoons sugar
- 2 teaspoons salt
- 6 tablespoons vegetable oil
- 6 tablespoons lemon juice
- 6 tablespoons cider vinegar
- 2 -3 cloves garlic, finely minced
- 3 tablespoons dried cilantro
- 3 (15 ounce) cans tomato sauce (for thicker salsa, add 2 cans tomato sauce and one 12 oz. can tomato paste, instead)
- 3 teaspoons dried oregano
Directions See How It's Made
- Mix all ingredients together and chill to allow flavors to meld.
- This keeps several days in the refrigerator, but unused portions make a great basis for soup starter.
- Simply add some more chopped tomatoes, your favorite meat, vegetable stock, potatoes, etc.
- Adjust the liquid and spices to taste.
- Enjoy or freeze for later.