This is Sonia Allen's salsa recipe. I grew up with it. She's from Puerto Rico, and I have yet to taste anything that compares to this amazingness in salsa. Why buy it when I can make my own?
I love tomatoes! Usually, I make this recipe with garden fresh tomatoes or locally grown ones, but my church is having a baked potato bar this Sunday night. So, even though tomatoes are a little out of season right now, what better treat to go with them than salsa?
So, I went grocery shopping last night, and bought a few things. To those of you new to some of this cooking stuff, there are a few words of caution I have when using this recipe. First off, if you touch your eyes after you touch a jalepeno seed, you are going to be paying for it in the form of a burning sensation for a really long time. Be extremely careful, and wear gloves when in doubt! Also, the easiest way to get the skins off of the tomatoes is to blanch them. Get a pot of water and bring it to the point just before simmering. You want little bubbles on the bottom of your pot of water. Place your tomatoes in the water and let them go for a bit. They are ready when the skins are wrinkly (sometimes the skins break; that's ok). Remove them from the water and emerse in cold water. The skins of the tomatoes should peel right off. Lastly, if you don't have cummin, you can substitute about 1 tsp of curry powder. A recipe is a good place to start. If you don't like something, or like more of something else, feel free to take your own poetic licence. The sky is the limit!
7-8 medium tomatoes, peeled and chopped
1 medium to large onion, chopped
3-4 jalepenos, seeded and minced
2 teaspoons each of the following:
oregano
basil
cummin
salt
1 teaspoon sugar
Bring to a boil and simmer 15 to 20 minutes
If canning, process for 30 minutes
Enjoy!
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