Friday, October 15, 2010

Vegetable Salsa

2 T. vegetable oil
1 c. diced onions
1 c. diced celery
1 c. diced carrots
3 garlic cloves, minced
1-2 c. seeded hot peppers( we use less and it has a more moderate but still satisfying amount of heat. Your call.)
3 T. chopped fresh parsley or 1 T. dried
1 T. chopped fresh cilantro
4 cups tomato puree or canned tomatoes or 6 c. fresh tomatoes, seeded and finely chopped
1/2 c. wine vinegar ( can use apple cider vinegar)
1 t. salt
1 t. sugar

In a large saucepan, heat the oil. Add the onions, celery, carrots, garlic, and hot peppers. Saute until the vegetables are soft, about 10 minutes. Add the parsley, cilantro, tomatoes, vinegar, salt, and sugar. Simmer for 45 minutes.

Allow to cool slightly. Then blend in food processor - you can keep it a little chunky if you like. Return to saucepan and simmer for another 30 minutes. Taste and adjust seasonings.

This salsa will keep in the refrigerator for a few weeks. But it will be gone before that! It also freezes easily or you can process it with the hot water bath method.

Author's note: This is not a classic salsa but it happens to be a favorite. The addition of vegetables gives it a thick texture, which makes it an excellent sandwich spread - perfect on grilled cheese sandwiches and burgers if all kinds. It is also great in omelets, on cooked rice or vegetables, and in sauces as a seasoning base. In fact, this salsa has more uses than I can list. So I make up double and triple batches, and put the extra up in canning jars. It freezes well.

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