Homemade Hot Salsa

My  husband Toby is a real salsa man, salsa, and chips are his favorite snack, besides ice cream that is. This Oregon born and bread boy got his first taste of  salsa after moving to the Southwest. I make several different types of salsa, but he likes this one the best. It's a very simple recipe. Since my tomato crop is abundant right now I will give the  large batch recipe, so you will have plenty on hand to can or freeze.

Ingredients: 30 fresh tomatoes
8 fresh jalapeno peppers
1 medium onion
2 tablespoons fresh cilantro chopped
2 teaspoons of salt

Cut away all bad parts of tomatoes, stem parts, any bruising. Wash.

Place tomatoes, peppers in large pot to boil with 1 cup of water. Simmer at med low heat for 20 minutes.

Tomatoes will look soft, peppers will look soft. Place in blender using a slotted spoon, to drain most of liquid. Blend to a puree. On the last batch puree the medium  raw onion, and add salt.

The last thing I add is the chopped cilantro. Now you can either can the salsa, or freeze the salsa in plastic containers. Look on my July blog canning apple cider for more complete information on how to can salsa.