seeds were introduced to Europe in the 1600s. Tomatoes originated in the lower
Andes which we know today as Ecuador and Bolivia. The leaves and stems are
toxic, yet the tomato "fruit" is a safe member of the deadly
nightshade family. Salsa means sauce and there is no substitute for the flavor
of freshly made salsa. Cilantro is optional and is the flat jagged leaf of the
coriander plant which also produces coriander seeds. Peppers should be roasted
under the broiler until blackened. Unpeeled roasted peppers give this salsa a
slightly smoky flavor.
2 jalapeño peppers
1 cup chopped yellow onion
2 garlic cloves, minced
1 tablespoon red wine vinegar
3 tablespoons freshly squeezed lime juice
¼ teaspoon seasoning salt
Pinch ground cayenne
1 (14 ½-ounce) can Mexican-style stewed tomatoes, undrained
1 (8-ounce) can tomato sauce
1 teaspoon chopped cilantro
2 bags Tortilla Chips, for serving
Wear food grade gloves and cut the ends off the peppers.
Slice the peppers in half lengthwise, then remove the seeds.
2. Lay the pepper halves on a chopping board, slice horizontally
into half moon slices. Place on a baking sheet and broil in the
oven until blackened.
3. In a glass bowl, mix the roasted peppers, onion, garlic, vinegar,
lime juice, salt, cayenne, tomatoes, sauce and cilantro just
4. Refrigerate until needed.
Variation: You can also just use the canned tomatoes, tomato sauce,
1 chopped onion and dried basil in place of the cilantro for a quick,
Makes 6 individual servings