North of the Border Salsa - Printer Friendly Version

NORTH OF THE BORDER SALSA

From the kitchen of P. Scott Klimek

4-6 Ripe Medium/Large Tomatoes

1-2 Medium Green Peppers

1 Large Red Pepper

1-6 Jalapeno Peppers (w/seeds)

1-2 Medium Onions

2 Large Garlic Cloves

6 Tablespoons Fresh Cilantro

1-3 Teaspoons Ground Cumin

Juice of 1 Lime

1/2 Teaspoon Salt - or to taste

1-2 Cans Tomato Paste (only if you like it thicker)

Dice Tomatoes, Green and Red peppers. Mince or finely chop Garlic. Coarsely chop Onion, Jalapeno Peppers, and Cilantro. Mix together well and add remaining ingredients and spices. Cook salsa mixture over medium/medium high heat for 45-60 minutes - stir often. Taste salsa (of course) several times during cooking process and add more chopped jalapeno peppers for additional HEAT. If salsa is too thin, thicken at this point with the Tomato Paste. Do not cook too long after adding paste. Place cooled salsa in jars and refrigerate. This recipe yields approximately four 12oz jars or bottles.
If salsa is to be served fresh, allow salsa to 'mellow' at room temperature for about 1 hour before serving.
ENJOY