Salsa Del Lopez
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
1.5 quarts
- Serves:
- 16
ingredients
- 6-8 large tomatoes
- 1 large purple onion
- 44.37 ml minced garlic
- 2 serrano peppers
- 1 jalapeno pepper
- 113.39 g fresh cilantro
- 1 lime, juice of
- kosher salt
- fresh water
directions
- Core and quarter the tomatoes. Skin the onion and cut into eighths. Cut the tops off of the peppers, and then quarter them lengthwise.
- Place all cut ingredients plus the garlic in a large heavy pot.
- Sprinkle with salt according to your tastes, add the lime juice, and pour in just enough water to leave a half- to a quarter-inch of the ingredients sticking out.
- Bring to a boil, then reduce to medium-low heat and simmer uncovered for 45-60 minutes or longer. The ingredients will break down a bit and the liquid should be reduced by a quarter to a third.
- High elevation cooking (over 3000 feet): After boiling, reduce to medium heat and cook for roughly the same amount of time. High air pressure will tend to mean longer cooking time.
- Remove pot from heat and let stand until a manageable temperature. Run batches through a food processor or similar device on quick pulses, just enough to break up the large pieces into edible bits.
- Traditionally, salsa is served warm at the table. Because of the volume produced here, you can refrigerate what you aren't currently eating, can it in jars, or freeze it in bags. Properly canned salsa should last for three months or so in the pantry.
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RECIPE SUBMITTED BY
I'm one of those lucky people who gets to work from home (for now), so I have a bit of time here and there to try out new ideas in the kitchen to keep my foody-brained kids and hubby entertained.
I'm also a compulsive do-it-yourself-er. I knit, sew, cook, sculpt, paint, and do whatever home improvements I can shoe-horn into my budget.
I tend to buy base ingredients in bulk and then make as much as I can from scratch. I also (most years) try to keep a well-stocked garden for fresh veggies and herbs, and that's a heck of a challenge up where in rural Wyoming.
As far as cookbooks are concerned, I am painfully spoiled since I inherited all of my grandmother's gourmet cookbooks, including her translations of my grandfather's royal Austrian recipes. And yes, that includes squab, quail, boar, venison, and moose. Beyond that, I also tend to collect as many recipes as I can get my hands on, modifying them to fit the kids' tastes and my locally-available ingredients (a serious consideration, especially in the winter time).