"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Salsa, by Debbie Abujbara, is from Adcox Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 large onions 2 303-size cans whole tomatoes, drained, juice reserved 1 tsp garlic 2 tsp salt 1 tsp pepper 1/2 tsp cumin 1 tsp cilantro 2 heaping T. jalepino peppers
Blend onion, tomato juice and spices in blender. Empty into large bowl. Place jalepino peppers and tomatoes in blender and briefly blend till barely chopped. Mix all together in large bowl. Refrigerate overnight before serving.
This salsa waters out quite a bit over time. I find that omitting the salt at the blending stage and adding it to smaller bowls of salsa just before serving helps keep it from getting too watery. This salsa gets better as it ages.
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