Fresh Tomato Salsa Recipe
- 3 cups peeled, diced Roma tomatoes
- 3 fresh jalapenos, no seeds, unless you want in HOT
- 1/2 white onion, diced
- 1/2 bunch of fresh cilantro
- 1 Table. cumin
- 2 tea. garlic salt
- 1 tea. salt
- 3 table. lime juice
Begin by washing your vegetables. Next core your tomatoes. To remove peels, fill a large pot half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until (about 8-10 tomatoes). Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an ice water bath. The skins will slip off the tomatoes.
Dice your onions and jalapenos. Throw all ingredients in the blender and blend to your preferred consistency. This recipe make about 1 quart fresh salsa!
The salsa can be stored in the refrigerator to keep fresh. But if you don't want to take up the room in the refrigerator you can boiling water bath process it for 15 minutes. If you are canning make sure you have sanitized your jars and lids. Also due to the acidity of this recipe, wipe down the rims of the jar with vinegar before sealing. Store salsa in the refrigerator after opening a jar.