Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Tomato Salsa

Recipe from: "Niki"

2 tablespoon olive oil
1 medium onion, finely chopped
1 ½ stalks of celery, minced
2 tablespoon serrano peppers, seeded and chopped
1 clove of garlic
4 medium tomatoes, seeded and quartered
2 tablespoon lime juice
1 teaspoon mild honey
1 teaspoon chopped fresh basil or ½ teaspoon dried
3 tablespoon chopped cilantro
¼ teaspoon ground cumin
¼ teaspoon chili powder

Heat the oil in a skillet and add the onions, celery, peppers, and garlic. Sauté until soft, about 5 minutes. Add the other ingredients, bring the mixture to a boil, cover and reduce the head, and simmer for 15 minutes. You should be able to pick out the tomato skins as the mixture cools. Ladle the salsa into two 1-cup freezer containers and let cool. You can keep the salsa in the freezer for at least 6 months. Thaw it in the refrigerator before using.


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