Time 50m Yield 96 Number Of Ingredients 12 Steps:
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
Time 30m Yield 1 quart salsa Number Of Ingredients 10 Steps:
Put garlic cloves and jalapeño pieces in food processor (a blender can be used but will put a lot of air into the salsa and will not be able to be served immediately), pulse a few time until coarsely chopped. Place roma tomatoes in a microwaveable dish and microwave for 1 minute or so on high, then remove skins. Add diced tomatoes, lime juice, pepper, salt, and red pepper flakes to food processor, pulse 3 or 4 times until everything looks well mixed. Add onion, roma tomatoes, and cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa. If you want to remove the remaining metallic taste of the fresh tomato, cook over medium low heat in a non-reactive pot for about 15-20 minutes. For best flavor, refrigerate over night to let flavors mingle.
Time 10m Yield 2 Quarts Number Of Ingredients 14 Steps:
Cut stem end off of Roma Tomatoes and make an “X” in the skin on the other end and place in a microwave safe bowl, add a couple tablespoons of water and cover with plastic wrap. Microwave on high about 2 minutes, until tomatoes are softened and skins come off easily. Discard skins and set aside. Put garlic, jalepeno, spices, Maggi Seasoning and lime juice in the work bowl of a 6 cup food processor with the chopping blade, and pulse a couple times until the garlic and jalepeno are minced. Add canned tomatoes and pulse about 3 times. Add Roma tomatoes, onion, and cilantro and pulse until the onion is at desirable size- 1/4 inch or so.
Time 20m Yield 32 Number Of Ingredients 6 Steps:
In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.
