Restaurant Style Salsa
There are very few pre packaged salsas that I like. So, naturally, I often make my own. Its easy, quick and can be canned for preservation. This recipe makes 3 mason jars worth of salsa. So unless you're feeding an army with your salsa, I suggest you can a few. :) I have been asked to sell this salsa at farmers markets and it is also requested at parties. Just to brag. ;)
7 beefsteak or on the vine tomatoes
1 red pepper
1/2 English cucumber or deseed regular cucumber
6-8 garlic cloves
1 bushel cilantro
1/2 cup jarred/pickled jalapenos
1 tbsp olive oil
2 tsp salt
1 tsp pepper
1. In a Vitamix blender, combine the red pepper, the cucumber, garlic cloves, juice of 3 limes, 1/2 jalapenos, cilantro, olive oil, salt and pepper. Puree until smooth.
2. Quarter and add the tomatoes. Blend on a low setting for 15-30 seconds. This way there is still a little bit of "chunk" left to the tomatoes.
3. If you're canning the rest, pour the salsa into a mason jar and close the lid tightly. Submerge the jars(s) into a pot of boiling water and allow it to boil for a full 10-15 minutes. When the water has cooled, remove the jars. If the lid doesn't "pop", then it is sealed.
Serve with chips or use as a dip/sauce.