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Hidden Valley Ranch Salsa Cruda

Source of Recipe


Bruce Coe, Hidden Valley Ranch, Wash.






List of Ingredients



• 9 cups chopped ripe Roma tomatoes
  
• 3 cups pureed Roma tomatoes
  
• 1 cup fresh cilantro
  
• 3 cups chopped white or yellow onions
  
• Juice and pulp of 2 limes
  
• 1 cup chopped green onions
  
• 4 to 6 medium jalapeno peppers
  
• 3/4 cup red wine vinegar
  
• 2 Tbsp chimayo powder or red pepper flakes
  
• 1 Tbsp oregano
  
• 2 Tbsp cumin
  
• 1 Tbsp salt
  
• 3 Tbsp chopped garlic
  






Instructions



1. In a food processor or by hand, chop the fresh ingredients and puree the tomatoes. The cilantro and jalapenos can be chopped with a little red wine vinegar to keep them from sticking to the sides of the processor. Include the seeds from the jalapenos along with the spices.
   
   This should sit for 24 hours to let the ingredients mellow and fuse.
   
   Makes 1 gallon.