Summer Cilantro Salsa
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 teaspoons olive oil (or vegetable oil)
- 18 cup water
- 1 (6 ounce) can tomato paste
- 4 garlic heads, diced
- 1 small green pepper, cut chunky
- 1 medium red onion, cut chunky
- 1 bunch cilantro (approx 1 cup, packed loose)
- 5 tomatoes, peeled and chopped
- 3 roma tomatoes, peeled and chopped
- 12-1 red bell pepper (or any hot pepper, to taste)
- Blend one tomato, half the tomato paste, and the water in an electric blender or food processor until you have a somewhat chunky greenish mixture; set aside.
- In a pot (I use a wok), brown the garlic, half the onion, and cumin, being careful not to burn the spice.
- Add the cilantro mix and the salt.
- Stir.
- Reduce heat.
- Add tomato, green pepper and remaining red onion.
- Stir.
- Add hot pepper, finely sliced, to taste.
- Warning: the seeds are the hottest part, so beware.
- Add remaining tomato paste.
- Reduce heat (to about 1 or 2 on your stove top dial).
- Simmer uncovered for about 45 minutes, until the salsa has reached a desired consistency.
- Can be served hot or chilled, with tortillas, as a chicken marinade, whatever you want!
- Will serve about 6 hungry snackers, and is perfect with a cold beer on a hot sunny day.
cumin powder, salt, olive oil, water, tomato paste, garlic, green pepper, red onion, cilantro, tomatoes, roma tomatoes, red bell pepper
Taken from www.food.com/recipe/summer-cilantro-salsa-10040 (may not work)