The key to a good salsa is using fresh ingredients and roasting your tomatoes and peppers.
Forgive me for not putting down the exact ingredients, I will do that when my garden is growing this Spring/Summer and edit.
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- fresh scallions diced (using the green)
- roma tomatoes
- mortgage lifter tomatoes
- fresh anaheim chiles (depending on the heat you want. if hot salsa add jalapeno or serrano chile)
- fresh cilantro, chopped
- fresh parsley, chopped
- garlic cloves, chopped
- lime juice (one teaspoon to two cups)
1clean, trim off stems and cut your tomatoes in quarters.
Place on a parchment paper lined cookie sheet (make sure the cookie sheet has sides)
Roast on your oven until you start seeing them brown.
2Remove your tomatoes and cool slightly. (do not peel)
Clean you chiles by cutting them long ways and remove the seeds and veins. Use gloves for this...trust me. Roast your chiles, do not peel after browned.
In your food processor add your garlic, diced onions, roasted chiles, lime juice and cilantro.
Hit pulse a few times until chopped up really good.
3Add your tomatoes and turn "on" until well blended but not pureed. (less then a minute)
Remove from your processor into a bowl.
fold in your finely chopped parsley and salt last, you want to see some green.
4Taste your product and add anything else you may want. But remember the flavors will enhance when resting.
I do a water bath on mine for 20 minutes in 1/2 pint jars adding 1/2 teaspoon canning salt per 1/2 pint to the top.