I’m making a small batch of this today!
In the spirit of tomato season, I present to you a fabulous salsa recipe. It originated from a cookbook of a friend. I’m so glad they introduced it to me. You can see pictures of the process here.
3 lbs (~20 medium) Roma tomatoes (The bigger type tomatoes don’t work as well for this.)4-6 fresh jalapenos, stemmed (more or less, seeded or not seeded, depending on how spicy you like your salsa)
1 medium white onion, sliced
8 garlic cloves, peeled
cumin to taste
a little fresh cilantro
1 T salt and sugar (more salt than sugar)
1 T vinegar or lime juice
Place tomatoes, whole or halved, peppers, onion, garlic and really any other veggies you might like in your salsa on cookie sheet. Broil in oven until lightly blackened on both sides. Dump all of that (skins, seeds and juice included) into a pot and…
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