Bunny's Salsa

[bunnyjadwiga]

Sarah & I made Salsa last night. I had figured I was the last cook on earth to make fresh salsa, but I guess not, so here's my method (relic of an enormous crop of plum tomatoes one summer):

about 3 lbs of plum tomatoes, cut small (1/2") dice
1 yellow pepper, cored, seeded, cut 1/2" dice
1 dark green pepper, cored, seeded, cut 1/2" dice
12-16 cloves garlic, minced fine
1 large or 2 medium onions, minced fine
1 tsp cumin seed, ground
2-3 scallions, chopped fine
1-2 handfuls of basil or cilantro, or both, minced
1/2 smallish hungarian hot pepper or 1/3 habanero (add more if you like the salsa hot)
Vinegar (cider or red wine)

Mix this up in stages (6-7 plum tomatoes at a time). You will want to get the right visual combination, where tomatoes dominate but the other elements are visible. Put the vinegar in last; you should have some liquid on the bottom when it is well mixed.
Mix well and smoosh down so the surface is flat, and let rest about 15 minutes to half an hour if you can keep the ravening hordes off that long.

Remember, the cumin is key!

Comments

[bunnyjadwiga.livejournal.com]

Well... I can cope with bottled cumin if I need to, but the freshly ground stuff is much better. We made another batch at the joint birthday bash today, and it was sucked down... MMMM.