EVERYBODY has an opinion on salsa. Everybody! Some people like it thick, some thin. Hot or mild. Chunky or smooth. Fresh or cooked. Knowing this, I am not about to proclaim my salsa as the be all – end all, but I like it.
Sometimes I preserve it but this time I have been using it in recipes (one of which I will share tomorrow) and just eating it with chips.
4 cups tomato puree (start with 4 pounds of fresh tomatoes)
1 poblano pepper, cored and seeded
2 jalapeno peppers, cored and seeded
1 medium onion, minced
4 cloves garlic, minced
1 teaspoon sugar
1 1/12 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup chopped fresh cilantro
Core and slice tomatoes. Place tomatoes in a sauce pan and cook for 10 minutes over medium heat. Put tomatoes through a mill to remove seeds and skin, reserve pulp and return it to the pan. In a food processor, finely chop onion, garlic, and peppers; add to tomato puree. Season with sugar, salt, and pepper. Cook 30 minutes to desired thickness. Add cilantro and cook until leaves are wilted. Cool.
Chop up the hot stuff. Don’t forget to wear plastic gloves when you handle peppers.
Cook over medium heat with the tomatoes and seasonings.