I have a prolific tomato plant. To date I have picked over 75 huge tomatoes from this one plant and there are more to be picked. A friend suggested that I use some of the tomatoes to make his salsa recipe. I tried it and absolutely love it. It's so yummy I want to eat it by the spoonfuls and lick the plate when I'm done!
4 large ripe tomatoes, bur firm, diced into 1/2 inch cubes
1 large red onion, 3" to 4" in diameter, dice into 1/4 inch cubes
1 cup frozen corn
3 cloves garlic, finely minced
3 green onions, sliced using the entire stalk
2-4.5 ounce can of chopped green chilies (mild or hot)
1-4 to 6 ounce can of tomato paste
1/2 cup cilantro, finely chopped (about 2/3 of bunch)
1/2 cup lemon juice (REAL lemon is okay)
1/4 cup cider vinegar
2/3 cup sugar
2.5 Tablespoon chili powder
1/2 Tablespoon sea salt
1/3 Tablespoon freshly ground pepper
1/2 Tablespoon dried parsley
1/4 cup olive oil
Place all ingredients into a large mixing bowl. Fold mixture gently until all the tomato paste is dissolved evenly. Makes 10 to 12 cups of salsa.
Adjust to taste. If you like heat, use chopped jalepenos instead of the mild green chilies. You can also add 1 Tablespoon red pepper flakes or 1.5 Tablespoons of Tabsco Sauce.
It should keep in the fridge for a week or freeze to use later.