Salsa

Every time I make Salsa, I tend to make it a little different.

Sometimes I use fresh tomatoes, sometimes canned. This time I went with Organic Diced Canned Tomatoes.

Here are the ingredients.

1. 12 large jalapenos – cut off the stem, slit them in half and remove the seeds
2. 2 large Anaheim Chilies – cut off the stems, slit them in half and remove the seeds
3. Garlic, garlic, garlic…I used 12 cloves ( the entire garlic is a bulb…each bulb is made up of cloves.)
4. 2 huge Maui Onions. (3 or 4 small ones)

   I took all of this and ran it through my food processor with the top slicer installed. With a couple of teaspoons of olive oil, I cooked these until the garlic and onions were transparent. While cooking, I added salt, cracked pepper, cilantro, oregano and cumin. Cooking these spices really brings out the flavors.

5.  A friend gave me several ziplock bags that contained New Mexico Hot Hatch Chilies. She had roasted them, deskinned them and finely chopped them. This was the star of the show.
6.  Two cans of Organic Diced Tomatoes

I simmered this for about 90 minutes. Very tasty.