Salsa

So the plan for tonight - if not tonight then tomorrow, and why put off 'till tomorrow what you can do today - is make more salsa.

Here are our tomatoes that today are going to fulfill their salsa destiny:

In case you're keeping score, this will be our third batch. In case you're not familiar with how much salsa is in a batch, it's about 8 jars. In case you're not sure how much salsa two people can reasonably consume in a year, it's about 8 jars.

So, my point is that we (especially after tonight) will have a ton of salsa. I hope to give it away for Christmas, birthdays, graduations and baptisms. It is absolutely the best salsa in the world, very comparable to the second best salsa in the world which I had in the Mexican bar on the mainfloor on the Las Vegas Hilton in March of '02.

With that said, here is the recipe for the salsa.

6 1/2 lbs Roma tomatoes chopped, 2 tablespoons garlic powder, 1/4 cup lemon juice, 1 1/2 tablespoon salt, 1 tablespoon ground cayenne pepper, 1 1/2 teaspoons ground cumin, 1 large white onion chopped, 1 large yellow onion chopped, 1 large red onion chopped, 1 lbs jalapeno peppers chopped, (1/3 bunch fresh cilantro - we don't use this because Billy does not like cilantro. I however love it, but I can always add some fresh stuff to whatever I'm using salsa for...)

We don't skin the tomatoes, but we do core them, and remove all the seeds. Remove all the seeds from the jalapenos (WEAR GLOVES or plan on never touching any mucus membrane again!).

Mix everything together really well, and place into sanitized jars, cleaning the rims, and sanitizing the lids. Place all the jars into heavy boiling water for 40 minutes. Once you take them out, let them sit and make sure that all the lids have sucked in. (usually takes a few hours). - If one doesn't pop, then use that jar immediately.

If you happen to be a friend of mine, please don't make the above recipe. Simply ask us for a jar. We have enough to feed a medium sized Mexican delegation of salsa connoisseurs. Enjoy!