This is a really nice salsa recipe that requires no cooking, it’s mild but has a little kick to it in the back of your throat (nothing major though). If you want it spicier, add peppers. The original recipe called for green tomotoes, but I had red ones to use and they worked out great. A friend of mine did hers with green and she really liked it.
- About 13 cups chopped (quarters or eighths depending on size) Roma tomatoes
- 2 medium onions (we used 1.5 but we had the stalks of the onions in since they were out of our garden)
- 1 green or red pepper
- 1 c. fresh cilantro
- 2 tbsp. minced garlic
- 1/4 c. sugar
- 1 tsp. salt
- 8 – 10 tbsp. lime juice
- 3 tbsp. fresh oregano (you could probably use dried too, just crush it in your fingers before to release the taste)
- 3/4 tbsp. cayenne
- a couple of pinches red pepper flakes
- 1 tbsp. white vinegar
Combine tomatoes, onions, and peppers in a large bowl.
Mix cilantro, sugar, garlic, oregano, vinegar, and cayenne pepper together in a small bowl.
Fill food processor with about 2 cups tomato mixture, 1 tbsp. lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat processing with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir complete batch together well.
Can it or freeze what you don’t eat right away
Note: You might have more tomato mixture left over than spice mix. Don’t worry, just continue processing it to desired consistency and once it’s in the finished pot, stir it all together well. Also, I added the remained of the lime juice into the processed pot. If you don’t like much lime in it, use less.