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Recipe from: Jonathan Duncan
22 assorted tomatoes (Ripe and juicy, not dry)
2 large (baseball size) yellow onions
2 bundle (about 20 total) Green Onions
2 bell peppers (any color will do)
1 big anaheim pepper
20 sprigs of cilantro
5 large (thumb size) cloves of garlic, diced
1 teaspoon of pepper
1 tablespoon of salt
¼ teaspoon of cumin
Chop or dice the tomatoes to your desired consistency. I like mine more coarse and chunky. Before you add anything to the tomatoes, strain them using your favorite straining method to get excess liquid out. Add all the other ingredients. I like to roast the garlic slightly on the stove in olive oil just for a minute on high heat to bring out the flavor of the garlic even more.
The best results I have had are from garden ripened fresh vegetables, of course.