Let’s Salsa!

There are just some things you have to know if you live in California. Making a decent salsa is one. Whether it’s a chunky tomato salsa, green salsa, or mango salsa, I don’t think it matters.  It’s all good!  Today I’m sharing our favorite chunky red tomato salsa recipe.

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As you can see, I used a variety of garden heirlooms for this batch. Use whatever you have on hand.

Salsa Daunis

10 Roma tomatoes, chopped*
6 tomatillos, steamed, peeled and chopped
1 onion, chopped
4 cloves of garlic, chopped
5 chili peppers, seeded and chopped**
15 sprigs of cilantro, chopped
Juice of one lime
salt, to taste
1 can tomato paste

Combine all ingredients in bowl. Remove about 2-3 cups from bowl and pulse in blender until pureed. Add mixture back to bowl. This adds a nice smooth texture; not too chunky and not too watery. You may want to add a bit more salt to taste. Refrigerate and stir before serving.

Makes about 1/2 gallon.

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A big bowl of salsa.

* Roma tomatoes are a firm paste tomato and make a nice salsa. However, If you are using a variety of tomatoes, such as heirlooms, you may want to add more or less to the blender to get a preferred consistency.
** Depending on heat desired, use a variety of chilies (jalapenos, serranos, yellows), with or without seeds.