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Laura’s Salsa

Laura Patterson provides this recipe for a traditional red salsa. For variety, Laura suggests adding melted cheese, mashed avocado, or black-eyed peas. She also mixes equal amounts of chopped mango (fresh or bottled) and this basic recipe to make a tropical-flavored sauce you can dip with chips or use on meat and fish.

  • 3 (14.5-oz.) cans tomatoes 
  • 1 large tomato, quartered 
  • 1 jumbo or 2 small red onions, quartered 
  • 1 T. chopped garlic 
  • 1 bunch fresh cilantro, stems removed 
  • 1/2 c. pickled jalapeño slices, 
  • drained juice of 1 to 2 limes 
  • 1 tsp. sugar 
  • 1 tsp. red wine vinegar 
  • 1/2 tsp. salt, or to taste 1/2 tsp. pepper, or to taste 1/4 tsp. granulated garlic

In a food processor, pulse canned and fresh tomatoes until finely chopped (may need to pulse half at a time). Remove tomatoes and pulse onion, garlic, cilantro, and jalapeño until finely chopped. Combine the processed mixtures and remaining ingredients; refrigerate overnight before serving. Store in sterilized jars in refrigerator (will keep at least 2 weeks). Yield: About 9 cups.

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