This is a recipe for some salsa that Florri DeCell brought to our Independence Day barbecue. It was a big hit. I refer to it as year-round salsa because it is independent of real tomato season. As you can see below, it uses canned tomatoes rather than ersatz tomatoes that you can buy in the grocery store in all seasons if you are morally bankrupt. Canned tomatoes have the virtue of tasting somewhat like real tomatoes.
In a Cuisinart combine until the tomatoes are nicely broken up into small pieces:
1⁄2 cup fresh cilantro, packed into the measuring cup
28 ounces whole canned tomatoes
1⁄2 teaspoon chili powder
1 clove garlic, pressed
1 teaspoon salt
juice of 1 lime
Remove from the Cuisinart and place in a bowl. Add:
1⁄2 fair-sized onion, finely chopped
1/2 cup chopped cilantro
2-3 seeded and cored jalapeños, finely chopped
Stir the additional ingredients thoroughly to blend. Check for heat. If you did a good job coring the jalapeños, you’ll probably want to add some cayenne. Cover and refrigerate for an hour or two before serving.