Laura Patterson provides this recipe for a traditional red salsa. For variety, Laura suggests adding melted cheese, mashed avocado, or black-eyed peas. She also mixes equal amounts of chopped mango (fresh or bottled) and this basic recipe to make a tropical-flavored sauce you can dip with chips or use on meat and fish.
3 (14.5-oz.) cans tomatoes
1 large tomato, quartered
1 jumbo or 2 small red onions, quartered
1 T. chopped garlic
1 bunch fresh cilantro, stems removed
1/2 c. pickled jalapeño slices,
drained juice of 1 to 2 limes
1 tsp. sugar
1 tsp. red wine vinegar
1/2 tsp. salt, or to taste 1/2 tsp. pepper, or to taste 1/4 tsp. granulated garlic
In a food processor, pulse canned and fresh tomatoes until finely chopped (may need to pulse half at a time). Remove tomatoes and pulse onion, garlic, cilantro, and jalapeño until finely chopped. Combine the processed mixtures and remaining ingredients; refrigerate overnight before serving. Store in sterilized jars in refrigerator (will keep at least 2 weeks). Yield: About 9 cups.
From the March 1998 issue.