Prep 20 mins
Cook 4 hrs
This is a variation on My Salsa, which my 9 year old nephew created after seeing gazpacho being made on one of the cooking shows on television. He wanted to make salsa, but he also wanted it to be more of a vegetable dish than a snack, so we played around with the recipe and came up with this. He presented it at dinner in a giant-sized margarita glass, and served individual servings in normal sized margarita glasses, garnished with a lime wedge and a green onion brush in each glass.
- 1 (28 ounce) can diced tomatoes
- 1⁄2 cup sweet yellow onion, diced
- 2 green onions, whites and tops
- 1 jalapeno pepper
- 1 medium cucumber
- 2 celery ribs
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons lime juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon sugar
- 1 tablespoon garlic, minced
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 1 quart vegetable juice cocktail, hot and spicy
- Open the tomatoes and set aside.
- Peel the onion and cut into chunks. Split and seed the jalapeno pepper and cut into small pieces. Peel, seed, and chop the cucumber and cut the celery into chunks. Put the vegetables, the chili powder, cumin, salt, black pepper, celery seed, sugar, garlic, green onions and cilantro into the bowl of the food processor. Pulse about 10 - 20 times or until the onion, pepper, garlic, and cilantro are finely chopped.
- Move the vegetable mixture to a large bowl.
- Add the tomato, V-8 juice, and the lime juice.
- Cover and chill in the refrigerator for several hours.