Like many of my most favorite foods, my mom's salsa is bursting with vegetable goodness (side note: foods bursting with fruity goodness don't tempt me like vegetables. Don't know why.) I seriously like thinking about all of the vitamins and fiber in this salsa, which we eat by the naked spoonful around here, no chip needed. I have occasionally added chipotle peppers canned in adobo sauce (about 2 tablespoons) to this recipe, but it's fantastic exactly as written here. And, yes, those quantities are right. We do prepare it one gallon at a time and give away about half.
1 Gallon Recipe
4 28 oz. Cans of whole peeled tomatoes
3/8 pound yellow chilies, seeds and stems removed
3 large jalapenos, seeds and stems removed
1 medium yellow onion, diced
3 cloves of garlic, peeled and minced
1/8 cup cilantro
1 Tablespoon salt
1 Tablespoon oregano
1 Tablespoon ground cumin
Put one can of tomatoes at a time in food processor or blender, blend 2-3 seconds. Pout into a big bowl. Repeat until all tomatoes are crushed.
Process chilies, jalapenos, onions, and garlic in food processor until chopped. Pour into tomatoes.
Process cilantro for 5 seconds. Add to mixture.
Add salt, oregano, and cumin. Stir together. Chill and serve.
2 gallon quantities
8 28 oz. cans of whole peeled tomatoes (or 1 10 pound can)
¾ lb. Yellow chilies, seeds and stems removed
6 large Jalapenos, seeds and stems removed
2 medium yellow onions, diced
6 cloves garlic, peeled and minced
¼ cup cilantro
2 Tablespoons salt
2 Tablespoons oregano
2 Tablespoons ground cumin