I love the small food processor offered by Pampered Chef. It is a hand pump style, [ more pumping means a finer chop] two cup capacity, and perfect for smaller portion uses of one or two people. It is easy clean and easy use, but also kind of expensive.
This recipe is for Mild Salsa. John is not a ‘hot or spicy foods’ guy. There are two versions and both are delicious. I consider the first version the regular and the second version is my southern version. Here goes:
Mild Tomato Salsa [makes 2 qt]
1 medium to large onion/ or same amount of green onions
1 large green pepper / or mix of hot peppers if you like the heat [remember the heat may intensify as your salsa chills]
2 cans of diced tomatoes with roasted garlic and onion / or 4 cups fresh chopped tomatoes, juice and all.
1 T onion powder
1 T garlic powder
1 T cumin
½ T chili powder
Generous splash of garlic salt
Chop the onion and pepper [s] fine, move to mixing bowl.
Chop tomatoes and move to same mixing bowl.
Add seasonings, mix well and split the mix between 2 quart jars. Fill each jar to the shoulder with tomato juice. Stir to mix well and freeze or chill. If chilling, adjust seasonings to taste after about an hour. This is my standby, no fail, no fat, salsa.
My southern salsa appears as the peaches ripen in Georgia. I can’t think how to do this justice except with fresh ripe peaches.
MILD PEACH SALSA
1 large onion
2 large banana peppers / add additional pepper choices for more heat
Pealed and chopped ripe peaches to equal 6 cups
1 T vinegar [to keep peaches from browning]
Chop the onion and peppers fine, move to mixing bowl.
Add peaches and same seasonings as above.
Mix well and split between 2 quart jars.
Adjust seasonings after chilling an hour or so.
This is NOT a freezing recipe, but it wont last that long anyway.
Serve either salsa with the mundane cheap white tortilla chips – it’s all in the salsa!