California Taquerias Salsa

California Taquerias Salsa

Ingredients

7 Roma Tomatoes diced ... I used 5 Romas, but then I used 2 regular from the vine which were pureed.
1 Whole Vandalia onion minced.
2 hot green peppers seeded from the garden, mine are the variety used in Indian cooking, minced. (Jalapeños are usually used).
3 cloves of garlic chopped.
1/4 cup of fresh parsley or cilantro. The original recipe called for more. I tried to balance the flavors, but even with 1/4 it was a little to much.
2 Tbs of lime or lemon juice. I used lemon because I had lemons.
1 Tbs of white wine vinegar or red wine vinegar. Original recipe calls for white but I used red because I like the flavor. Almost used a Boca Cabernet from Argentina, but it would have overpowered the Salsa. This is just to show you can be flexible.
Salt to taste... used a sea salt.

Directions

Add two of the tomatoes to a food processor and puree Add garlic and seeded peppers and mince. Add 1/4 cup or less of cilantro and chop. Either dice the remaining tomatoes or quarter and pulse them in the processor.

Drain off liquid in the processor then add tomatoes to a mixing bowl and add the rest of the ingredients, the lime juice, white wine vinegar, and salt to taste. You can substitute and add more or less for your taste, or use what you have.

Trader Joes did a demo with Tostitos white corn scoops and a Tomato salsa. I think you can the find the scoops at any grocery and they don't have additives or preservatives, which is a bonus. But there should be a law that labels GMO food, nothing about it on the bag.

There's lots of different salsa mixes you can make. Next time maybe I'll try an artichoke salsa with blue corn chips, if that sounds good.

- Mike