Salsa II recipe

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Ingredients

6 pounds roma (plum) tomatoes
¼ pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
¼ cup lemon juice
1 ½ tablespoons salt
1 tablespoon ground cayenne pepper
1 ½ teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 pound jalapeno peppers, chopped
⅓ bunch fresh cilantro, chopped

Nutrition Info

9.2 calories
carbohydrate: 2 g
cholesterol: : -
fat: 0.1 g
fiber: 0.6 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 110.9 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.

  2. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Recipe Yield

1.5 gallons

Recipe Note

This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied;canned crushed tomatoes may be substituted for fresh.

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