Salsa
From: Kevin Goebel
Fills a 16 ounce Cool Whip bowl
Ingredients:
2 - 2 1/4 pounds Roma tomatoes
2 - 3 tomatillos
1/2 small onion
2 -3 cloves garlic
1 jalepeno pepper
Procedure:
Peel the dry outer skin from the cloves of garlic (cloves of 1 bulb, not 2 or 3 bulbs!) and chop as fine as you can with a paring knife and toss into a bowl. I haven't tried a garlic press yet. Wash the jalapeno pepper, cut the top off, split and remove the seeds. Chop into fine pieces and add to bowl. Peel and chop 1/2 of a small onion and add to bowl. Wash and remove the stem ends from the tomatoes and chop into 1/3 inch or slightly smaller chunks. Stir up everything well and it is ready to be eaten, though it will get a little better if it sets a few hours before serving. It goes great with tortilla chips. If you can manage those baked-instead-of-fried chips, it makes for a very healthy snack.
Notes: I prefer the Roma variety of tomatoes because they are meatier and don't have as much extra juice as some varieties grown for sauces do. They are smaller than big round juicy ones normally grown by gardeners in southern Wisconsin. Obviously, this recipe can be tinkered with quite a bit, depending upon your tastes. If you don't like real hot and spicy foods, use a smaller pepper or buy a large pepper and just use 1/2 of it for a single batch. If you like cilantro, add a little of that. I made the mistake of adding too much cilantro to a batch "just to use up what was left in the fridge" and accquired a permanent aversion to the taste of cilantro - be careful with spices and foods you aren't experienced with.
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