Spicy Red Salsa
Courtesy of Linda Bucci
Here is a salsa recipe I just love that is quite easy to make. Hope you and your readers enjoy it too.
1 28-ounce can diced tomatoes with juice (I use fire roasted by Muir Glen If I don't have fresh. During tomato season you can substitute 2 pounds fresh tomatoes, but this fresh salsa must be eaten within a day or two.)
4 large cloves garlic, finely minced
2 fresh green jalapeno peppers, stemmed and finely diced (use one for a milder salsa)
1/2 medium onion, diced
1/4 cup coarsely chopped fresh cilantro (I like more)
3/4 tsp salt (I use Celtic )
2 tbs apple cider vinegar (I use Braggs)
1/4 tsp dried oregano
Mix all the ingredients together, including the juice from the tomatoes. I throw it all in the food processor. If using fresh tomatoes, you will need to increase the salt, to taste. Serve or refrigerate. Yummmmmmmy.
This was taken from Sacramental Magic in a Small-Town Cafe by Br. Peter Reinhart
See other recipes submitted by Chet Day