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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Tom Solomon
Servings: Between 1 ½ and 2 quarts
Here's a salsa recipe I've been playing around with for about a month or so. Originally, I wanted to "wrap" a salsa around a core of nước chấm, with a hint of a Cajun hot sauce thrown in for good measure. The end result was a bit of a hybrid, but it seems to have worked out fairly well. Anyway, enjoy—it's a hot one!
2 16 ounce Cans whole peeled tomatoes
20 cloves garlic
7 jalapeño peppers
2 ribs celery
1 medium yellow onion
8 tablespoons nước mắm (fish sauce)
5 tablespoons apple cider vinegar
4 tablespoons worcestershire sauce
4 tablespoons sugar
1 tablespoon paprika
1 tablespoon ground hot red pepper, preferably dried tab
1 tablespoon whole cumin seed
Peel (if necessary) and coarsely chop the tomatoes. Place in a saucepan. Add coarsely chopped onion, celery, and jalapeños. Peel and finely dice the garlic, add half now and reserve the other half.
Grind the cumin seed and add it along with the nước mắm (fish sauce), vinegar, worcestershire, paprika, ground red pepper, and three tablespoons of sugar. Bring to a gentle boil, reduce to a moderate simmer, and cook for 25-30 minutes, or until desired thickness is achieved.
Now, about 5 minutes before the salsa is done, fry the reserved garlic in a little oil until it is crispy and golden. Remove the salsa from heat, add the fried garlic with one tablespoon of sugar, and stir occasionally until the salsa cools (stops steaming).
This should keep for between 1 and 2 weeks at 40°F.