Salsa

We had several tomatoes from last week's CSA delivery, and Andrew wanted to make some salsa. So we picked up some peppers at the market and I got to work. The first five ingredients are local (and the cilantro, if I had used it). I could have, in a perfect world, made my own tomato sauce and paste. However, this is an example of how I integrate my desire to eat as locally as possible with the reality of life as a busy mother of two.



Sassy Salsa

8 cups of tomatoes (we used 11 total tomatoes), peeled, diced, and drained
2.5 cups diced onions
1.5 cups diced green peppers
1 - 1.5 cups minced hot peppers (a mix of sweet yellow and green anaheim this time)
5-8 cloves garlic
2 tsp cumin
2 tsp ground black pepper
1/8 cup salt
1/4 cup sugar (or less, taste as you go)
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
cilantro to taste if desired

Mix all together and cook for 10-20 minutes on a low simmer, stirring often. This makes a lot of salsa! You can freeze it in small containers and use as needed.

To peel tomatoes: Bring a pan of water to a boil. Cut an X in the bottom of each tomato. Submerge each tomato in the boiling water for about 10 seconds. Remove with tongs and allow to cool. The skin will peel right off, starting at the X.