How to Make a Great Salsa

Use the Bountiful Harvest

My special support author has requested a tomato recipe. This was developed in the days when we had between three and thirty teenagers around the table. I know it will hold up six weeks in the refrigerator. Most batches won't last that long if your gang likes spicy salsa. I've seen young folks spread it on bread as a sandwich adding cheese whiz for protein. One of my daughters has used it with pasta for a unique cold salad. The measurements are written in my daughters handwriting and the recipe card has been stained with tomato juices, etc. The memories are the best part of this recipe. Now roll up your sleeves, take off your rings, wash your hands, and let's get chopping.

Dishpan Salsa

Ingredients:

12 cups diced tomatoes

1 28oz can of sauerkraut (drained, rinsed, chopped)

1 8 oz jar of chopped garlic (more if you dare)

3 bunches of green onions fine diced

3 pounds yellow onions fine diced

8 medium bell peppers diced

8-10 jalapeno peppers diced (more if you dare)

1-2 cups chopped flat leaf parsley

1/3 cup Sea Salt

½ +cup black pepper

½ +cup Tabasco (your favorite hot pepper sauce)

2 Tablespoon dry basil

2 Tablespoon dry oregano

2 Tablespoon cumin

1 Tablespoon curry powder

Directions:

Literally put this into a clean dishpan as you chop it up. When you have it all chopped and in the dishpan put your hands in and mix it, mix it some more. Allow to stand in the refrigerator over night before eating.

Notes:

If you desire to make this mid winter or before the tomatoes are ripe substitute 3-4 28 oz cans of diced tomatoes. If you desire a milder salsa leave the seeds out of the jalapeno peppers, if you like the robust flavor leave the seeds in the mixture. The hat of this mixture isn't the knock your head off type heat. It's more sneak up behind you and zap your taste buds. I did have one person that I've shared this recipe with tell me they omitted the jalapeno peppers and cut the spices in half...that's up to you.