Salsa Baby!
Source of Recipe
internet
List of Ingredients
Tomatoes--gotta have ripe, fresh-from-the-garden, juicy, yummy maters! Maybe 2-3 gallons worth.
Onions--one or two big ones, fresh.
Garlic--gobs and gobs and gobs and gobs and gobs!!
Hot peppers--Fresh. A few handfuls of several types--at least 3 types so as to properly layer the heat. There will be some heat when you first taste it, some heat as you're chewing, some heat still left in your mouth even after the salsa is gone, and definitely some heat left when it makes it out the other end! (Serranos are absolutely wonderful--one of my faves.) Pick out a few other varieties as well.
Radishes--a bag or two or three or four... Adds in some extra texture, color, and little bit of heat.
Cilantro--fresh. At least 2 big bunches, preferably more--up to 8 or so. This will be the cooling factor while you're eating it. You take a bite, it's hot, your mouth is burning. Take another bite, it cools down from the cilantro. Of course, it heats right back up and then you have to take another bite to cool it down.
Take all of the above and chop the heck out of it in the food processor. (I like it pretty non-chunky myself.) Once that's all done, stir it up in a humongous bowl or pot, then add in:
Tomato paste--a few cans until the color and thickness is a bit too thick for you.
Water--until the thickness is right for you.
Vinegar--will cut some of the heat but will make it taste much better. Quite a few glurgs of it until it tastes right (but wait to adjust the taste until after the salt).
Salt--quite a few palms but don't over do it.
Then ya taste-test it. Play with more or less mater paste and water but most of your taste tinkering will be with the vinegar and salt.
Have fun!! Not as hard as it looks!
Recipe
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