No one is sure whether Roz is feeding her son's class, or everyone within a 10 mile radius when she makes up a batch of her Super Salsa Recipe. But as she says, you can keep it in the fridge for up to two weeks, OR put it up in sterilized jars and seal immediately.
Roz also goes on to explain, that the "heat" of any salsa recipe is determined by the type and amount of peppers you use. What she doesn't say is that most pepper connoisseurs believe it's the pepper seeds that determine the "heat." Regardless, of which theory you hold as fact, you can use any combination--mixing is optional--of several peppers, including jalapeno, chili, banana, or a real favorite of some, the red hot Caribbean Habanero.
Explanations--more like disclaimers--out of the way, here courtesy of Cajun Clark Cookbook
Roz's Super Salsa Recipe
|Take 1 1/2 gallons of peeled uncooked tomatoes cut into chunks;
add 1 tablespoon salt;
then...Mix and Simmer till thick.
Note: This could take several hours depending on the type of tomatoes--Roma, Better Boy, etc.--you use; how high you turn up your burner; the type--cast iron, aluminum, steel, etc.--cookware you're using; and whether your pot is covered or uncovered. The main point is to simmer until thick.
When thick, ADD:
2 cups chopped peppers and seeds
2 cups chopped onions
1/4 cup lemon juice
1 cup honey
2 tablespoons garlic salt
1 cup apple cider vinegar
COOK UNTIL peppers and onions are done.
What Roz fails to tell you is, before you make this mouthwatering salsa recipe be sure you have your favorite "dipping tool" on hand. This is not the time to run to the store to stock up.
Tortilla chips, corn chips, veggie sticks, ???... True, you don't need these items when used liberally as a condiment or garnish.
Related Super Salsa Recipes
Black Bean Salsa
Hot Salsa Recipe
Salsa Cruda Pico de Gallo
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