Spicy Red Salsa
By Yankee Magazine|Sep 21 2006|
Courtesy of Linda Bucci
Ingredients
1 28-ounce can diced tomatoes with juice (I use fire
roasted by Muir Glen If I don’t have fresh. During tomato
season you can substitute 2 pounds fresh tomatoes, but
this fresh salsa must be eaten within a day or two.)
4 large cloves garlic, finely minced
2 fresh green jalapeno peppers, stemmed and finely diced
(use one for a milder salsa)
1/2 medium onion, diced
1/4 cup coarsely chopped fresh cilantro (I like more)
3/4 tsp salt (I use Celtic )
2 tbs apple cider vinegar (I use Braggs)
1/4 tsp dried oregano
Instructions
Mix all the ingredients together, including the juice
from the tomatoes. I throw it all in the food processor.
If using fresh tomatoes, you will need to increase the
salt, to taste. Serve or refrigerate. Yummmmmmmy.
