Summer Cilantro Salsa

Name: Summer Cilantro Salsa
Ingredients: 1 teaspoon cumin powder; 1 teaspoon salt; 2 teaspoons olive oil (or vegetable oil); 18 cup water; 1 (6 ounce) can tomato paste; 4 garlic heads, diced; 1 small green pepper, cut chunky; 1 medium red onion, cut chunky; 1 bunch cilantro (approx 1 cup, packed loose); 5 tomatoes, peeled and chopped; 3 roma tomatoes, peeled and chopped; 12-1 red bell pepper (or any hot pepper, to taste)

12 ingredients

14 steps

Ingredients

1 teaspoon cumin powder
1 teaspoon salt
2 teaspoons olive oil (or vegetable oil)
18 cup water
1 (6 ounce) can tomato paste
4 garlic heads, diced
1 small green pepper, cut chunky
1 medium red onion, cut chunky
1 bunch cilantro (approx 1 cup, packed loose)
5 tomatoes, peeled and chopped
3 roma tomatoes, peeled and chopped
12-1 red bell pepper (or any hot pepper, to taste)

Directions

1

Blend one tomato, half the tomato paste, and the water in an electric blender or food processor until you have a somewhat chunky greenish mixture; set aside.
2

In a pot (I use a wok), brown the garlic, half the onion, and cumin, being careful not to burn the spice.
3

Add the cilantro mix and the salt.
4

Stir.
5

Reduce heat.
6

Add tomato, green pepper and remaining red onion.
7

Stir.
8

Add hot pepper, finely sliced, to taste.
9

Warning: the seeds are the hottest part, so beware.
10

Add remaining tomato paste.
11

Reduce heat (to about 1 or 2 on your stove top dial).
12

Simmer uncovered for about 45 minutes, until the salsa has reached a desired consistency.
13

Can be served hot or chilled, with tortillas, as a chicken marinade, whatever you want!
14

Will serve about 6 hungry snackers, and is perfect with a cold beer on a hot sunny day.