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Preparation Time : 45
Cook Time : 5
Total Time : 50
3lbs tomatoes , home-grown,if available
4cloves garlic , minced
2large jalapeno peppers, seeded and finely chopped
1 (4 ounce) canchopped mild green chilies, drained
1small vidalia onion, finely chopped
1⁄3 cup finely chopped fresh cilantro
1⁄4 cup finely chopped fresh spicy globe basil
1⁄8 cup finely chopped fresh parsley
1⁄4 cup red wine vinegar
1⁄2 tablespoon lemon juice
1⁄2 tablespoon lime juice
1⁄2 teaspoon ground cumin
1 ripe avocado (optional)
Bring a large pot of water to a rolling boil.
Add tomatoes and scald for 2 minutes.
Submerse immediately in a bowl of cold water and ice and let sit for a few minutes.
Remove skins and discard.
Remove stem core and discard.
Cut tomatoes in small chunks and discard seeds and juice.
In a large pot, add all ingredients.
Bring mixture to a boil.
Over medium-high heat, cook for about 5 minutes, stirring frequently.
Strain off any excess liquid.
If desired, puree half the batch to make a smooth salsa.
If desired, add 8 tablespoons of chunky salsa to a ripe avocado to make guacamole.
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