Seeing is Believing: A Beginner's Photography Blog: Salsa time!

So. I love homemade salsa. It's easy to make and it's about a billion times better than...well, any other kind of salsa (except the fresh, raw kind I also make). Although I should add that I live in the Maritimes, where we're not exactly known for fantastic, authentic Mexican food, so I'm sure it's made different elsewhere. I don't care, because I love THIS stuff! ;) I thought I'd share the recipe, and do it in a fun way.

First, you need 12 cups of peeled, seeded, chopped tomatoes. Look at these bad boys, straight from the Burtt family garden. Nom nom nom.

You also need a lot of garlic. Especially if you are like me, and love garlic.

Mmmm, green pepper. This wasn't in the original recipe, so I reworked it and made it with peppers. I can't have spicy salsa, so mild green peppers it is. One will do.

I'll admit that I love onions. I love the smell of them and the way they pack flavour into anything. Two large onions for this batch.

So, those are the veggies. The first thing I do is cover the tomatoes with boiling water. It'll split the skins and they'll slide right off. Let them sit in the water for a few minutes and then replace the hot stuff with cold water so you can handle them.

You need five cloves of garlic.

Mince those bad boys.

Chop up your onions to whatever size you want. I like my salsa reasonably chunky, so they're not miniscule. Your mileage may vary.

Same goes with the green pepper.

Peeled tomatoes lose a little of their appeal. ;) Seed them and chop them up. I chop them pretty haphazardly, because as I said, I like chunky salsa. Also? I'm lazy.

Dump all of the veggies into a pot. Lookin' good already, right?

Add 1T each of salt and pepper, 1 cup of lemon juice, a can of tomato paste, and a can of chilies and let it simmer for 15-20 minutes. Then add 1T each of oregano, cilantro, and cumin. You can adjust those measurements to taste. Generally I use fresh cilantro, but I forgot to get it, so dried it is.