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Rifleman’s “Beg for Mercy” Salsa
8 large tomatoes (poached, skinned and diced)
1 can tomato paste
2 Tbs (heaped) Minced Garlic (in oil)
2 cans chilies (finely minced)
Cilantro, half bunch (chopped, stems removed)
5 Jalapenos (diced, seeds removed)
1 large red onion (chopped)
1 tsp Roses™ limejuice
1 large yellow onion (chopped)
2 Tbs Extra Virgin Olive oil
1 Tbs. (heaping) Salt
1 Tbs Chili oil or Hot sauce
It is preferred to dice, mince, and chop by hand as using a food processor tends to “over process” the materials. Each vegetable piece should be large enough to identify. Poaching Tomatoes is done by heating a pan of water to boiling then immersing the tomatoes for 30 seconds. Roll the tomatoes as any side or part of the tomato above the water will not be properly poached. Core out the stem of the tomato and slip out of the skin. Dice the tomatoes and let most of the liquid drain away. Store purchase minced garlic in oil is acceptable. The larger minced garlic chunks have a milder taste then finely minced or crushed garlic. Cilantro comes as a stem with a leafy top and two small leaves half way down the stem. Cut off the leafy top and the two smaller leaves and throw away the stem. If the stem is included it will produce a harsher metallic flavor. Onions should be diced to the size one would expect for a condiment on a hotdog. I always add a level Tbs of salt and then taste the salsa and add more if needed/desired. Time will also reduce the “salt” taste and bring out the flavor of the other ingredients. If it taste to salty, give it a day or two and taste again. Add more or less Jalapenos to taste; other chilies can be substituted depending on personal taste. Roasting or smoking the chilies will increase the “heat” as well as change the flavor. Chili oil is added to increase the “heat”; the oil I use is also sesame flavored and adds an interesting nose to the salsa. Change the amount to taste.
Prepare all ingredients as indicated above. Place in a large bowl or pan and stir until homogeneous. Makes 24 – 36 ounces depending on the size of the tomatoes and onions.
To make salsa in the winter time or any time fresh tomatoes are not available, substitute 32 oz of Del Monte Garlic and Herb diced tomatoes
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