Recipe by Anita Harris
This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia. I went home and experimented to try to come up with one that tasted like the restaurant's and this is what I came up with. If you like your salsa even hotter you can adjust the hot seasonings to your taste. I always get lots of compliments when I serve this. Don't let all the ingredients scare you off...it's really easy to make. No accurate time on prep and actually the longer you let it simmer the better it is. I don't know how many exact servings you get but it does make alot. (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried)
- 2 (28 ounce) canspeeled ready-cut tomatoes
- 1 large onion, diced in fairly large pieces
- 1 large green pepper, diced in faily large pieces
- 2 tablespoons canned jalapeno slices, minced
- 2 -4 tablespoons jalapeno juice, from jar
- 1 tablespoon sugar
- 1⁄2-1 teaspoon salt (or to taste)
- 1⁄2-1 teaspoon black pepper (or to taste)
- 2 -3 tablespoons vegetable oil
- 2 -3 tablespoons lime juice
- 1 -2 teaspoon chili powder
- 1 teaspoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground oregano
- 1 -2 teaspoon fresh minced cilantro or 1 -2 teaspoon dried cilantro
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄2-1 teaspoon garlic powder or 2 cloves fresh garlic, minced
Directions See How It's Made
- In a large pot mix together all of the ingredients and bring to a boil.
- Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
- Remove from heat and let cool in pan.
- Pour into non-metal container with a lid and chill completely before serving.
- Keeps about 2 weeks in the refridgerator.