Salsa

Netgirl's Healthy Cookbook's Note:

Tomatoes contain lycopene, which is supposed to prevent cancer, especially of the prostate, stomach, and lungs. Add the salsa to avocado and it makes a great guacamole. A friend and I adapted this recipe from recipes #39006, #7947, and #1078.

• Total Time: 50 mins
• Prep Time: 45 mins
• Cook Time: 5 mins

Ingredients:

Yield: 4 cups

• 1360.77 g tomatoes, home-grown,if available
• 4 clove garlic, minced
• 2 large jalapeno peppers, seeded and finely chopped
• 113.39 g can chopped mild green chilies, drained
• 1 small vidalia onion, finely chopped
• 78.07 ml finely chopped fresh cilantro
• 59.14 ml finely chopped fresh spicy globe basil
• 28.39 ml finely chopped fresh parsley
• 59.14 ml red wine vinegar
• 7.39 ml lemon juice
• 7.39 ml lime juice
• 2.46 ml ground cumin
• 29.58 ml honey
• 1 ripe avocado (optional)

Directions:

1. Bring a large pot of water to a rolling boil.
2. Add tomatoes and scald for 2 minutes.
3. Drain.
4. Submerse immediately in a bowl of cold water and ice and let sit for a few minutes.
5. Remove skins and discard.
6. Remove stem core and discard.
7. Cut tomatoes in small chunks and discard seeds and juice.
8. In a large pot, add all ingredients.
9. Bring mixture to a boil.
10. Over medium-high heat, cook for about 5 minutes, stirring frequently.
11. Strain off any excess liquid.
12. If desired, puree half the batch to make a smooth salsa.
13. If desired, add 8 tablespoons of chunky salsa to a ripe avocado to make guacamole.

Reviews

[Brandyberry]

This is a good way to use up soft tomatoes, but the honey lost it for me. I guess I don't care for sweet salsa. I added corn and black beans to make it more colorful and my husband and our employee ate it up. Next time, I'll skip the honey.

[Bergy]

Just the recipe that I needed - my tomatoes were a bit ripe so I didn't want to have a fresh salsa. I used 3 Jalapenos and cut the recipe in half - used 3 cloves garlic. The cilantro is a must Thanks Netgirl for posting the recipe — Nov 13, 2005