Well if you haven't noticed I've been gone a few weeks. I had surgery but am home again and am doing very well now.
Today I am going to give you my Salsa recipe, it was given to me by a friend when I worked at a local cannery many years ago. It has some unexpected ingredients but that has made it a family favorite for many, many years.
1 large (28oz) can whole tomatoes
1 regular (15oz) can stewed tomatoes
1 large yellow or white onion
8 large radishes
3 Serrano chili's (Serrano's are the long finger shaped green ones, about 3-4" long)
6-8 Dried red peppers. (these are the small red ones you can find in a cello bag in the Mexican food section of your market)
2 cloves of garlic
1 1/2 teaspoons salt
1 bunch of cilantro
Finely chop onions, garlic, radishes or finely chop in the food processor. Put tomatoes and their juice in a blender with the whole green chili's, salt and about a cup of chopped cilantro and with the dried red peppers that have been toasted. (See below for directions on toasting red chili's) Blend till all contents are well blended. Pour into a large bowl or container and stir in the chopped vegetables. Refrigerate for 3-4 hours before serving. The longer it sits and marinates the better the taste is. (To make it hotter or less hot adjust the dried toasted chili's)
To Toast Red Chili's:
Push the dried red chili's onto a fork or skewer, take them outside the house as the fumes are powerful. Using a lighter or candle run it back and forth under the chili's until lightly blackened and you hear the seeds popping. If they catch on fire just blow them out, even if they appear burned they are probably just right! I drop them just as they are into the blender with the rest of the ingredients.
This recipe makes a generous amount of Salsa and can be kept in the refrigerator for up to 3 weeks.