our salsa recipe


This amount fills our 12 cup food processor.

10 squeezed, meaty-type tomatoes (like Romas) that are about the size of baseballs **note below
2-4 hot peppers
2 cups sweet onions, chunked (I just kinda guess by the size of the onion)
1 cup tightly packed cilantro
1 t sea salt
3 T raw apple cider vinegar
1/2 t coarse black pepper

Layer above ingredients in the order listed into food processor. Pulse until desired texture is reached. Dump into large bowl and repeat. (We like BIG BATCHES of salsa, lol!) 🙂

We are alway taste testing while we go, so I should probably state that the above recipe is just a “base”. I’m sure we throw in a-little-more-of-this, and a-little-more-of-that, so it’s never exactly the same. 🙂

**Here’s how I prepare my tomatoes: I remove the skins & core, but leave them whole. I put one in my hands, hold it over the sink core-cut-side down, and gently squeeze the tomato so most of the seeds & water are pressed out. After 3 batches of squeezing, it is not uncommon for hands to cramp up, lol… 🙂

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