Recipe

Fresh Salsa Supreme Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 5 months ago Made today July 18,2009 from the first picking of fresh roma tomatoes. Today’s largest roma was only 5 inches long and weighed in at 41/2 ounces. Bigger romas in about 5 days. This is great salsa and I made two batches, the second so I could pro... More Prep:30m Servings:8	Thegoldmine
	fresh mex

First of 2009

Slice'em

Chop;em

Chopped

Chopped onions

Jalapeno pepper

This big

Cut in half

Chop the pepper

Pepper added

Cilantro

Cilantro chopped

Cilantro added

Finished

Good stuff!

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Ingredients

3 lbs roma tomatoes

12 ounces yellow onion

4-5 ounces chopped cilantro (1 very large bunch)

3 Jalapeno pepper or 6 ounces in weight

2 Tablespoons granulated garlic

2 teaspoons salt

1 teaspoon pepper

I forgot to add that there is Lime juice and Lemon juice in the mix. It is best and more authentic if you squeeze the small fresh limes. I used the lime juice from little green plastic bottles. Almost as good as fresh. Forgot this but remembered when I went to foodie dooley's food site to thank for his comments and he had a great salsa recipe and made me remember the lime and lemon juice. Thanks dooley!

Directions

Chop tomatoes with what ever you have, knife, food chopper like in the pics, even one of those salsa makers sold at stores and fairs.

Dice onion, add to tomatoes.

Chop into small pieces all the cilantro except the last two inches, a little stem is fine. The stems on the cilantro in the pics were only about 2 inches. They make it easy to hold and I bunch the cilantro tightly with my fingers and it is easier to slice it. Add to tomatoes.

Cut each pepper in half, I remove the white part and whatever seeds attached. Other seeds go into the mix. Then cut the halves lengthwise into quarters, turn the whole thing and chop it up. Add all to tomatoes.

Mix all the above ingredients, I use a regular dinner fork.

Once well mixed, sprinkle on the garlic, salt, pepper and mix well.

Allow to stand in the bowl for about 30 then pour the mixture into a large food strainer for 10 minutes and get rid of much of the juice. Otherwise it is too runny.

Put back in a bowl and dip thy chips.

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Comments

mrtnzangel8 5 months ago said:
Beautiful veggies and one of my favorite things to do with em. Great post. :)

mjcmcook 5 months ago said:
~HELLO~
Good to see YOU again submitting recipes!
I have 'Missed' You on the 'site'!
I Love the ingredients in this "5"FORK!!!!!
recipe for a number of reasons~ but the main one is because I can get ALL the ingredients from my son in-law's garden! He will be more than Happy to have me 're-create' this for our Family~probably this week!
Thank-you so much!
~*~mj~*~I really appreciate the time and patience that you put into the photos that you take to go along with your wonderful recipes!!!!! (FLAGGED)

midwestguy 5 months ago said:
Looks so good! i'm gonna try this one .. thanks

thegoldminer 5 months ago said:
Yes I have very busy for the last few months and missed posting to the site. Getting the time to do the pics has not been there lately, trying to get back to it. Thanks for kind words. JJ.

sitbynellie 5 months ago said:
An excellent recipe... will try this!
How you doing! Hope all ok.