Ericka's Salsa

Ericka's Salsa

1 C stewed tomatoes chopped with juice (3-4 large tomatoes)

1/3 C chopped onion (purple or white)

1/3 C chopped bell pepper

1 box tomato puree or can tomato paste (200ml or 8oz)

2 Tbls chopped fresh cilantro (a lot of people don’t like this so I don’t usually put it in, but if you like it by all means add it)

4 garlic cloves chopped or 2 Tbls garlic paste or ¼ Tsp garlic powder

½ Tsp salt

¼ Tsp Cumin

2 Tbls lemon or lime juice or vinegar

Red chili flakes to taste (if you don’t like spice, start with ¼ Tsp)

Wash tomatoes and cut an X on the bottom of each one. Place them in a small pot and cover with water. Bring to a boil and heat a few minutes until skins begin to peel back. Remove from heat and drain and cool.

While tomatoes cool, put onions and bell peppers in small pot and barely cover with water. Bring them to a boil add garlic, salt cumin and chili flakes. Cut up the tomatoes, be careful not to lose the juice. Add to the pot and mix. Remove from heat and add tomato puree, vinegar (lime or lemon juice) and cilantro. Taste and add anything that is lacking – sometimes more salt and vinegar is needed. Cumin and garlic may be needed depending on what you like.

Put in a container with a lid and refrigerate. It should keep about a week. This is great with Mexican food as a substitute for taco sauce, as a dip and also on eggs.