Son-In-Law Salsa

This recipe comes from my son-in-law's family. I have reduced the heat via the peppers and changed the seasoning to suit our "American" palettes. All of the veggies are organically grown and from our farmers in Trenton, MO - fresh, fresh, fresh, straight from the earth to our table...

Son-In-Law Salsa

5 large whole tomatoes

5 dark green hot peppers* 

1 whole onion

splash of Balsamic vinegar

salt to taste

Remove the skin from the onion and cut into quarters. Add the onion, whole tomatoes, and whole peppers to a pot. Cover with water and bring to a boil. Cook until the tomatoes are soft and the skins slip off. 

Drain the tomatoes, onion, and peppers and let cool slightly. 

Using tongs and kitchen shears, pick up the peppers with the tongs, and cut the stems off of the peppers with the shears. Use the tongs to remove the skins from the tomatoes too. Avoid touching the peppers with your bare skin. 

Add the vegetables to a blender. Blend well. Add the splash of vinegar (be careful not to add too much!) and add salt to taste. Blend well. Cool completely before refrigerating.

*The heat of the salsa can be controlled through your pepper choices as well as if you include the seeds of the peppers as well. My son-in-law's family likes the peppers hot enough that they burn your eyes when they are boiling. We prefer a tang in the air... It takes experimenting!

I really "over adjusted" this recipe the first time and it became something totally different from salsa. Check out my post of my recipe Tons of Tomatoes Summery Pepper and Sausage Soup.