1-Remove the tomatoes skins from about 2lbs of tomatoes ( 6 Medium) - put about 3 tomatoes in a pot of boiling water (30-45 seconds) then drop in a bowl full of ice water, this should make the skins slide right of
2-Squeeze out the seeds and water, use your finger or a spoon to scoop out most of the seeds
3-Drain and dice in a colander while you prepare the rest.
Use an electric chopper (food processor) to dice the seasonings fairly fine, about 1/8 inch cubes.
4- INGREDIENTS
1/3 cup chopped onions
1/4 Teaspoons of oregano
1/4 teaspoon minced garlic,
2 Tablespoons diced assorted mild peppers (red, yellow, orange, banana, whatever you have)
2 Tablespoons diced, fresh cilantro
3 pinches black pepper
2 Tablespoons diced celery
1/2 of a diced jalapeño pepper or 1 teaspoon crushed dried red pepper seeds
1 pinch salt (optional - I don't put any in!)
3 oz or 1/2 can (half of a 6 oz) of tomato paste - if you like a richer thicker flavor and texture
4 Tablespoons 5% apple cider vinegar (or 4 Tablespoons of lemon juice)
Optional: 1/4 teaspoon ground cumin
5-Add the rest of the ingredients in a large pot and bring to a gentle simmer, just to get it hot - there's no need to cook it
Taste it as it cooks. If you like the sauce hotter, add 1 Teaspoon of chili powder.
And if you like your salsa thick, add 4 Tablespoons corn starch, dissolved in the vinegar before adding to the mix.
makes about 1 jar
