JIMMY RICHMONDS’ SALSA
1 bulb garlic
2½ bunches scallions
1 large purple onion
4 medium whole tomatoes
1 medium bunch cilantro
2 teaspoons cumin seed (comino)
3 15-oz. cans Hunt’s tomato sauce
20 four-inch (4″) fresh, green chili peppers with seeds (approx. 2 cups)
27 ounces Ortega diced green chilies, canned
28 ounces whole, peeled tomatoes, canned
1 tablespoon vegetable oil
1 tablespoon white vinegar
½ teaspoon salt
½ teaspoon pepper
Chop individually: garlic, scallions, onion, tomatoes and cilantro. Putinto a large bowl. (A large cleaver is very useful for this recipe.)
Grind up cumin seed with a mortar and pestle; add to bowl.
Add canned tomato sauce to bowl.
Cut off stem end of chilies and add to bowl (remove any blackened seeds).
Drain and add diced green chilies to bowl.
Pour whole tomatoes through hands into bowl, “squishing” them between yourfingers as you go.
Add oil, vinegar, salt and white pepper.
Mix thoroughly and adjust to taste.
Keep refrigerated until used.
Yield: One gallon, i.e. about four quarts.
NOTE: Oil, vinegar, salt and pepper are added mainly as preservatives. They can be omitted, but the salsa will deteriorate rapidly even in the refrigerator. (Rather like making French bread — more authentic without the oil or butter but if you go the authentic route, be sure to consume it “day one” as Parisiennes do.)
NOTE: This salsa can be eaten immediately, but it’sbetter if allowed to rest for24 hours.
This recipe came from Steve Klock. Of his various talents, the one our family benefited fromgreatly was his interest in cooking and in finding new recipes. When he passed thisalong to us, from some friends in Arizona, it was pre-salsa-craze. This recipe haswithstood the test of time.
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Copyright © 1999-2009 S.H. Klock/ The Recipe Reader / at Home Cookin’.