Fresh Tomato Salsa

[Constance]

My last batch of salsa turned out to be the best I've made, and thanks to my son-in-law, who kept track for me, I have the measurements. Hope you like it as much as we did!

CONNIE’S FRESH TOMATO SALSA

6 cups tomatoes, chopped, seeds and pulp removed
6 diced jalapeno peppers, with or without seeds and membrane
1 cup diced onion
1 cup diced green pepper
2 tbls minced garlic
2 tbls red wine vinegar
½ cup sugar
2 tbls salt
1 tbl chili powder
1 tbl cumin
handful chopped fresh basil or cilantro, or 1 tbl dried oregano

Mix all together. Taste and adjust seasoning. Pour into clean jars and refrigerate. Tastes best after it stands overnight. Will keep for at least a week, if it lasts that long.

*Note: Most of the heat from the jalapenos is in the seeds and membrane, so if you like it hot, leave them in. For a milder salsa, remove them.

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[kitchenelf]

Thanks for the recipe Connie! A local restaurant also uses VERY thin slices of cabbage in their pico de gallo - it's great. Red wine vinegar is something that is one of those things that transforms a fresh pico de gallo/salsa from good to wow! I love to top grilled tuna steaks with it and of course, chicken and fish too. Thanks for posting your recipe - it's a keeper!

 

[Green Lady]

Thanks, Connie. I will give it a try sometime....