Week Ten -- Salsa

Salsa

I realize that I've pretty much stuck with sweet items recently, so I thought we'd try something decidedly not sweet. After moving from one side of the country to the other and then almost all the way back again, I've discovered a secret. If you move, take some recipes from your old home with you. When you make salsa for Mainers, they think you're a genius. If you made that same salsa in Texas, they'd probably tell you it was okay, but that they could do better. I've brought whoopie pies and scallops and blueberry pie to Texas from Maine. I've brought pecan pie and salsa and queso to Maine. So, here is an excellent recipe to use most anywhere.... but it will kill anywhere north of the Mason Dixon line!

Salsa

2 qt. chopped tomatoes (you can use fresh, but canned is also fine... just get the whole tomatoes in their own juice.)
8 jalapeños
2 onions chopped -- any color
3 8 oz tomato sauce -- not pasta sauce, but just canned tomato sauce
3 t salt
3 green peppers chopped
4 cloves garlic chopped
1 t oregano
1 t cumin
½ t pepper
½ t cayenne
½ t vinegar

Simmer on stovetop for 20-40 minutes or until slightly thickened. Let cool then eat it immediately or put it in the refrigerator. Don't try to freeze this. I tried once and the results were less than pleasant. The peppers and onions just get sort of mushy and rubbery. Yuck.