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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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This recipe originally was from Deb McSweeney with slight modifications. It is truly delicious and always gets raves. You can also smoke the tomatoes before peeling which gives it a unique smokey flavor which complements certain foods.
1 onion, chopped
8 tomatoes, ripe
3 jalapeño, grated or minced
½ cilantro, chopped
1 dash fresh lime juice
1 dash fresh lemon juice
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon oregano
Dice onions, tomatoes, jalapeños, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight.
Note:
I peel the tomatoes first and then put them through a grinder or chop by hand. The jalapeños definitely are better when ground, as if you don't mince them fine enough, you have "hot spots" in the salsa. Three to four jalapeños make this a hot salsa. For mild, I would try adding one jalapeño pepper with the seeds removed. Let it sit overnight and taste. If too hot, add more chopped tomatoes and more cilantro. Definitely let it chill overnight; much better!