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Salsa 59 - In the Raw




Source of Recipe


Chef Wendell Fowler


Recipe Introduction


***A savory sauce good for dipping taco chips, nachos, or as a topping for scrambled eggs.***


List of Ingredients




# 1 Pound ripe, fresh summer tomatoes
# 2 Cloves of minced garlic
# 1/2 Red onion, minced
# 1/4 Cup finely chopped cilantro
# 1 Jalapeno pepper, washed, seeded and minced
# You may substitute 1/2 Habanero pepper, if you have the courage!
# 2 tbs. Fresh limejuice
# 1 tbs. honey
# 1 tbs. Cumin powder
# 1/4 Cup crushed tomatoes
# Sea salt and black pepper to taste

Recipe



Coarsely chop the tomatoes and place them in a large colander and allow them to drain for 30 minutes. Place the tomatoes into a mixing bowl and add the remaining ingredients. Mix and chill. Salsa freezes for up to six months, so make a big batch and enjoy the summer in the middle of winter.