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Cincinnati,OH

This is my fav recipe for salsa. The heat level is pretty tame.I like it a bit hotter.

Ron’s Salsa 08
16 0unces
Prep time 1 hour


2 15 ou. cans whole, peeled Red Gold™ tomatoes (about 16 ounces after dicing)
4 Ounces diced red onion (about 1/2 of the onion)
1 ½ tsp. fresh minced garlic (1-2 cloves)
1 Tablespoon minced Jalapeno pepper (1 seeded pepper) 2 if you like it hotter
2 Tablespoons fresh minced cilantro (1 Tablespoon if dried)
1 fresh lime, juiced (slightly soft ones are better)
½ tsp. Penzeys salsa seasoning (optional)
¼ tsp. ground cumin
1 tsp. Sea salt

Drain tomatoes and dice, reserve some juice to add later if needed
Dice onion
Mince garlic
Seed and mince peppers
Add spices
Combine all ingredients in a bowl and transfer back and forth into another bowl to mix.
Refrigerate.

8/7/2008 4:15:20 PM

Long Island,New York

How can you use canned tomatoes for salsa??!!1 Shame !!!!

8/7/2008 5:00:40 PM

Cincinnati,OH

I use canned in the winter. Fresh romas in the summer.
The canned tomatoes are better than any hothouse tomato in the winter. Ive tried using home canned tomatoes but the processing time makes them too soft. A pressure canner might work as the processing time is less.

8/7/2008 6:14:40 PM