Recipe - Classic Red Salsa

14 Whole Roma tomatoes
4 Whole Early Girl or Better
Boy tomatoes
1 tablespoon Butter
4 teaspoon Extra Virgin olive oil
8 Sprigs Cilantro
10 Whole Green spring onions
1 lg Vidalia onion
2 Whole Limes
1 teaspoon Salt
1 teaspoon Chile Powder
One half teaspoon Black pepper; ground
One half teaspoon Fennel seeds
One half teaspoon Cumin; ground
2 Whole Anaheim chili peppers
1 Whole Jalapeno chile pepper
1 Whole Red Bell pepper;
(sweet)
1 Whole Cayenne pepper

CLASSIC RED COMBINATION = Vidalia and Green Onions. This gives a very
desirable and highly prized flavor and heat component. Peppers alone will
not give the Salsa that sought after, SPREADING, WARM sensation, no matter
how HOT the chosen variety. This effect is achieved by specific types and
combinations of ONION.

GARLIC also is an important factor and main spice. Although rather basic in
types clove size is important for flavor usually the larger the clove the
more flavor. Not so much because of the size but because of the oil
content. This holds true until you start getting to the elephant garlic.
All of these varieties regardless of clove size (very large to even larger)
are quite sweet and mild.

Well now on to the actual recipes! let us start with CLASSIC RED!

This recipe may be made in any quantity. Smaller batches such as 1 quart
proportions for those of you who prefer a fresh uncooked flavor and any
proportion up to 7 quarts. For those of you who like a fresh cooked flavor.
Warning ; Don't try more than 7 quarts at a time! The kitchen will be a
disaster area and the spice proportions change.

Yields: 1 quart 1. Boil water. Scald 1518 Romas, 5 or 6 Early Girl or
Better Boy tomatoes in water 2 min. Drain and cool under tap water.
Deskin.

2. Dice peppers, garlic, and 8 green and Vidalia onions . Sauté in butter
and olive oil , About 7 min. add 2 tablespoons chopped cilantro during
last 2 min. in skillet. Move to Med. mixing bowl.

3. While vegetables and spices sauté, run Roma tomatoes and red bell pepper
through food processor till fine puree. (You may use food strainer or any
other method, even potato masher or ricer if food processor is
unavailable.) Simmer these 20 to 30 min. in skillet, use deep pan or
splatter screen to avoid spattering as you would if frying. Stir once or
twice during cooking.

4. While Romas are simmering you may dice the remaining tomatoes in desired
size of chunk and add to mixing bowl.

5. Juice limes and dice two remaining green onions including tops; add 2
remaining tablespoons of cilantro. (Discard stem sections.) Add to mixing
bowl.

6. After puree is cooled; mix all ingredients and add remaining spices.
Chill 1 hr. and serve. Keeps up to 34 weeks in refrigerator.

NOTES : Hot chile seeds included if Hot salsa is desired, seeds excluded
and Cayenne omitted if a Mild Salsa is preferred. If a Flavorful but very
mild salsa is desired use 12 Anaheim, 1 Green Bell, 1 Red Bell.
Recipe by: Lindy Nearman

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 03, 1998