Yeh, I know, at first blush calling it tomato salsa seems like it might could be a non sequitur; but consider the salsa options available at your local market. Heck, consider yesterday’s post.
So, tomato salsa it is, and a fine salsa it turns out to be.
I showed mom the hand written recipe and asked if she recalled where she’d gotten it, and all she could say was that it “must’ve been some pitch-in dinner or other.”
•2 cups chopped fresh tomato
•1 sliced jalapeño
•1/2 cup diced sweet onion
•3 tbsp red wine vinegar
•1/4 tsp garlic powder
•1/4 tsp onion powder
•1 tsp sea salt
•1/8 tsp Cajun seasoning
•Fresh parsley, minced
Seed and dice the tomatoes, then arrange in a sieve or colander, sprinkle with sea salt, and toss lightly.
Set aside to drain for ten minutes.
Drizzle the vinegar over all and toss with the minced parsley.
Set aside to rest for about an hour, then serve with chips or, as we did, with tacos.
The original recipe goes on to note that, should you wish to, you could easily can this salsa by upping the tomatoes to 22 cups and adjusting the remaining ingredients accordingly. Ladle into six quart or a dozen pint jars and process in a boiling water bath for ten to 15 minutes.