Santa Fe's own Salsa

Salsa Picante
... revealed to us by a wandering Mexican gypsy in the light of the full moon just before she passed over to the other side

1 can (28 oz.) whole plum tomatoes packed in juice
2-3 fresh jalapeno peppers*
1 can (28 oz.) crushed tomatoes packed in juice
1 cup chopped fresh cilantro
1 cup diced Spanish onion
2-3 Tbs. granulated garlic (not powder or salt)
2 Tbs. dried oregano, preferably Mexican
2 Tbs. oil (soy oil or olive oil is best)
1 Tbs. white vinegar
1 tsp. ground black pepper
1 tsp. kosher salt
(Serves 6-8)

Drain plum tomatoes and chop until medium-fine. Roast jalapenos over a flame or in a pan until skin blackens and blisters; place in refrigerator. When peppers have cooled, remove skin with a paper towel. Slice open jalapenos and remove seeds. Chop fine. In a non-aluminum bowl, combine undrained crushed tomatoes and all other ingredients. Mix well and allow flavors to blend at room temperature for one hour. Makes approximately one quart. Store in refrigerator for up to one week or freeze for 3 months.

For an interesting variation, "personalize" your salsa with other ingredients: diced peppers, cactus leaf, fresh peaches, pears, pineapple, mango, papaya, seedless watermelon, etc.

* When handling jalapenos or any hot peppers, wear plastic gloves or wash hands thoroughly with soap and water immediately. Do not rub your eyes!



		Authentic Mexican & Southwestern Cuisine
		Salsa Picante ... revealed to us by a wandering Mexican gypsy in the light of the full moon just before she passed over to the other side 1 can (28 oz.) whole plum tomatoes packed in juice 2-3 fresh jalapeno peppers* 1 can (28 oz.) crushed tomatoes packed in juice 1 cup chopped fresh cilantro 1 cup diced Spanish onion 2-3 Tbs. granulated garlic (not powder or salt) 2 Tbs. dried oregano, preferably Mexican 2 Tbs. oil (soy oil or olive oil is best) 1 Tbs. white vinegar 1 tsp. ground black pepper 1 tsp. kosher salt (Serves 6-8) Drain plum tomatoes and chop until medium-fine. Roast jalapenos over a flame or in a pan until skin blackens and blisters; place in refrigerator. When peppers have cooled, remove skin with a paper towel. Slice open jalapenos and remove seeds. Chop fine. In a non-aluminum bowl, combine undrained crushed tomatoes and all other ingredients. Mix well and allow flavors to blend at room temperature for one hour. Makes approximately one quart. Store in refrigerator for up to one week or freeze for 3 months. For an interesting variation, "personalize" your salsa with other ingredients: diced peppers, cactus leaf, fresh peaches, pears, pineapple, mango, papaya, seedless watermelon, etc. * When handling jalapenos or any hot peppers, wear plastic gloves or wash hands thoroughly with soap and water immediately. Do not rub your eyes!