Salsa/Pico de Gallo

• 12 Roma tomatoes
• 8 regular tomatoes, small size
• 4 jalapeño peppers
• 1 red sweet pepper
• 1 orange pepper
• 1 yellow pepper
• 1 green pepper
• 1 medium onion
• 2 T. minced garlic
• 1/2 c. chopped cilantro
• 1-2 t. cumin
• 8 tomatillos (optional)
• 2-4 t. salt (to taste)

I wash all the vegetables, then sit down in front of the food processor with a bountiful bowl AND GLOVES ON TO PROTECT MY HANDS! I have another empty bowl ready to fill with my chopped veggies. I cut off the stem of the tomatoes and squeeze out the juicy part and then chop to 1/4 inch diced pieces. Next I cut off the stem and core of the jalapenos and dice to tiny pieces. I make sure there is a good number of seeds still. I even hold some of the seeds off to the side just in case I want to add more to make the batch spicier. (I actually will chop the jalapeños and only use a portion of them, reserving some in a small cup/bowl to add to the batch later. I do a taste test at the end and add more jalapeños if needed.) The bell peppers get cored and chopped, along with the onion. I like 1/8 inch size diced pieces of them. I use scissors to cut the cilantro, including the tender parts of the stem! The tomatillos get peeled and the stem cored and chopped small, but not pureed. Stir it all together with the cumin and salt. Now transfer it to a colander. Let it drain for about 30 minutes. Some people like to drink that juice!!!! I stir the mixture well after draining it. Sometimes I let it set longer and other times I just transfer it into pint and half pint canning jars. Eating it fresh is best. I store it in the refrigerator for up to 2 weeks and then if there is any left over it gets dumped into the meatballs, meatloaf, Mexican lasagna, Yum Bowl left overs casserole. . .

Something else: I often make this with tomatoes from the garden. I will squeeze the cherry tomatoes and pop them into the food processor to mix in! Or the yellow tomatoes? Yep. There were some tomatoes that were huge red and green lumpy looking things. They got the stem pulled off, bad parts cut off, juice squeezed out, and processed, too. The variety adds diversity to flavor.

Another thing: Some people like the taste of jalapenos but not the hot. More seeds make it hotter. Less seeds make it more mild. Adjust accordingly. I tend to err on too mild because you can add more seeds but not take them away. I also will put a few larger chunks of the seeded jalapeno into a few jars, add the salsa, and let it set like that until those who like it spicy eat it. This helps to distinguish what jars are spicy and which are mild.

I HAVE CANNED THIS RECIPE, TOO!

If you want to can it: Cook salsa in a large pot, ladling off excess liquid. Fill PINT size jars with HOT salsa. Process lids and rings on the hot jars. Use the hot water bath method, processing in the boiling water for 20 minutes. Some people say this is not a secure, processing method because of the tomatoes and no vinegar and what all else. I have not had a problem with this way of doing it. I do know it isn’t as tasty as fresh and some of my family doesn’t even like this home canned stuff. However, I use it often in my cooking and people love it! Just be cautious and forewarned.