Message Area
lblHidCurrentSponsorAdIndex =

  < Back to Table Of Contents  < Back to Topic: Blue Collar Recipes and Cooking Methods

article number 115
article date 03-27-2012
copyright 2012 by Author else SaltOfAmerica
Rhonda’s Salsa … Great with Everything
by Rhonda Burgin

EDITOR’S NOTE: For years, Rhonda’s salsa is enjoyed by a big group of friends. Turns out it’s not difficult to make … but having some help to chop ingredients will make the job go easier. We apologize for the quality of the pictures, but they still help to visualize the ingredients and the processes.

- 14 pounds of Roma tomatoes
- 8 jalapenos
- 4 habanera peppers if you like it hot.
- 1 or 2 large onions
- 2 large heads of garlic
- 2 bunches of cilantro
- kosher salt

You will need 2 big pots, one for cooking the tomatoes and another for mixing all the ingredients.

Fill big pot half way to make room for tomatoes and turn on the heat to bring it to a boil.
Fourteen pounds of Roma tomatoes.
Cilantro, garlic and onion.
Slice ends off tomatoes and slice through the skin on 4 sides. The sliced skins will allow them to be peeled off after cooking.
While the water is heating up, peel the garlic and split the individual pieces in half.
Garlic pieces. Place half of the pieces in aluminum foil. We will roast that half by placing the foil wrap against/under the cooking pot. The other half will be used fresh, without roasting.
Foil wrapped garlic under the cooking pot. Turn the foil every minute.
After the water comes to a boil, blanch the tomatoes … between 3 to 5 minutes into cooking, the skins begin to curl off. Dump the water and rinse tomatoes in cold water. Oh by the way, the foil wrapped garlic is done too.
Peel the tomato skins off the tomatoes.
We chop half the tomatoes into chunks …
… and run the other half through a food processor. Put all the tomatoes into the big bowl for mixing with other ingredients.
Jalapenos. We use eight of them.
Chop ends off Jalapenos, slice them in half and remove seeds. Use rubber gloves to avoid burning your fingers.
Jalapenos go into the food processor then put them into the mix with the tomatoes.
If you like your salsa very hot, then do the same with the same with the habanera peppers.

At this point, put all the garlic, half of it roasted and the other half fresh, into the processer … then put them into the mix with the tomatoes.

The onions and cilantro are the last ingredients to be added.

The cilantro is de-leafed from their stems and goes through the food processor.

The onions will be chopped.

Processor grated cilantro is added to the mix.
Chopping the onions. We chop them medium.
Add the chopped onions to the mix.
Add kosher salt to taste. Mmmm. A big pot of salsa.
Salsa and Chips don’t take imagination … but … salsa is also great in cooking …
… Salsa over eggs is like huevos rancheros. If you like salsa and you like eggs, you’ll love this combination.
Salsa on hamburger makes for a fine meal. That’s roasted brussel sprouts with new potatoes.
< Back to Top of Page