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Prep 30 mins
Cook 45 mins
Great summer time salsa, perfect balance between the zip of fresh cilantro, and the bite of hot peppers. Good for parties, and can be made with cheap, soft 'reduction rack' tomatoes!
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 teaspoons olive oil (or vegetable oil)
- 1⁄8 cup water
- 1 (6 ounce) can tomato paste
- 4 garlic heads, diced
- 1 small green pepper, cut chunky
- 1 medium red onion, cut chunky
- 1 bunch cilantro (approx 1 cup, packed loose)
- 5 tomatoes, peeled and chopped
- 3 roma tomatoes, peeled and chopped
- 1⁄2-1 red bell pepper (or any hot pepper, to taste)
- Blend one tomato, half the tomato paste, and the water in an electric blender or food processor until you have a somewhat chunky greenish mixture; set aside.
- In a pot (I use a wok), brown the garlic, half the onion, and cumin, being careful not to burn the spice.
- Add the cilantro mix and the salt.
- Reduce heat.
- Add tomato, green pepper and remaining red onion.
- Add hot pepper, finely sliced, to taste.
- Warning: the seeds are the hottest part, so beware.
- Add remaining tomato paste.
- Reduce heat (to about 1 or 2 on your stove top dial).
- Simmer uncovered for about 45 minutes, until the salsa has reached a desired consistency.
- Can be served hot or chilled, with tortillas, as a chicken marinade, whatever you want!
- Will serve about 6 hungry snackers, and is perfect with a cold beer on a hot sunny day.