"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 Homemade Salsa, by Peggy Reed, is from The Reed Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can whole or diced tomatoes (use 2 or 3 fresh tomatoes when in season; boil 5 minutes) 3 jalapeno peppers boiled 5 minutes (leave seeds for really hot, otherwise seed the peppers) garlic salt to taste 1/4 c finely chopped onions (optional)
Put everything but onions in blender. Sprinkle in onions later. Onions will have too strong a flavor if blended. You can also add a small amount of cilantro if desired.
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