Title: Homemade Salsa
Categories: Mexican Salsa
Yield: 1 Quart

		Stephen Ceideburg
4	lb	Ripe, red tomatoes, peeled, seeded and chopped
2	c	Chopped red onions
4		Green onions, minced
1	tb	Garlic, minced
1/2	c	Apple cider vinegar
6		To 8 jalapeno chiles, cored, seeded, minced
4		To 6 serrano chiles, minced
1	tb	To 2 tb New Mexican red chile powder
1/2	ts	Crushed cumin
1 1/2	ts	Crushed dried oregano
1	ts	To 2 ts salt
1	c	Crushed Pomi tomatoes (see note)
1/2	c	Minced cilantro

When I was working on this recipe many years ago, I bought about 20 bottled salsas, from mild to fiery, to try in the name of research. I tasted them all. The one trait most of them shared was salt in great amounts. By making your own salsa, you can season it to suit your taste. Also, it's fun to vary the recipe by adding a variety of chiles and spices.

Combine the fresh tomatoes, red and green onions, the garlic and vinegar in a 5-quart saute pan; simmer for 10 minutes to reduce some of the tomato liquid. Add the chiles, chile powder, cumin, oregano, salt and crushed tomatoes. Simmer for 10 minutes. Remove from heat and stir in the cilantro.

Store in a glass jar in the refrigerator or freeze in 1-cup batches.

Makes about 1 quart.

Note: Crushed Pomi tomatoes, sold in vacuum-packed boxes, help pull the salsa together and thicken the juices.

PER TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 38 mg sodium, 0 g fiber.

Jacquiline Higuera McMahan in the San Francisco Chronicle, 9/3/03.

Posted by Stephen Ceideburg

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