Brian’s Fresh Salsa

 

1 – 28 oz. can crushed tomatoes (must be crushed)

1 – 28 oz. can chopped tomatoes

            - Can substitute or add 1-2 cups of fresh, blanched, peeled, seeded tomatoes

2 Medium onions, finely diced

1-2 Tbsp crushed garlic

1 tsp oregano

1 tsp ground cumin

1 tsp ground coriander

- The above dried spices can be dry-toasted in a non-stick pan over medium heat to fully release flavor

½-1 tsp cayenne pepper (more if you want it hotter)

½ tsp freshly ground black pepper

¼ cup lemon or lime juice

3 Tbsp apple cider vinegar

2 Tbsp pickled jalapeno peppers (from jar) chopped

½ cup finely chopped fresh cilantro

3-6 fresh hot peppers – finely diced (add only to desired heat)

            - Remove seeds if less heat is desired

            - Try different varieties: jalapeno, finger hot, datil, serranno, scotch bonnet

 

Mix all ingredients together in a non-metallic bowl.  The salsa is best if left in the refrigerator for more than one hour. 

This recipe makes about 2 quarts of salsa.  It should keep well refrigerated for at least a week if you don’t eat it up before then.  I haven’t tried freezing it, but if anybody has success with it let me know.