Fresh Tomato Salsa

--taken from The COMPLETE GUIDE to Country Cooking - published by Taste of Home Books - 1998 Reiman Publications, L.P. - p. 290 (Condiments Chapter)...



4 cups chopped peeled fresh tomatoes (about 2-1/2 pounds)

1/4 cup finely chopped onion

1 to 4 jalapeno peppers, seeded and finely chopped  (I used 2 large ones - 1 with the seeds and all 1 without)

1 tablespoon olive or vegetable oil (I used olive oil - regular - NOT EVOO)

1 tablespooon vinegar

1 teaspoon ground cumin

1 teaspoon salt

1 garlic clove, minced (I'm a garlic lover so I used 3 good-sized cloves)

In a bowl, combine all ingredients; mix well.  (I just dumped it all in my food processor and let it whirl for a few seconds - no need to wear yourself out with the chopping!)  Let stand for about 1 hour.  Serve at room temperature.  Cover and store in the refrigerator for up to 1 week.

Yield:  3-1/2 cups

submitted by Myra Innes, Auburn, Kansas

Okay...this turned out really yummy, so I made several batches...even canned some for future use.  I also made one batch without using the food processor, which allowed for a more chunky finished product.  Both were delicious!

According to the cookbook, it is good served as a topping for grilled chicken breasts.  I think I'm going to have to try that too.

Mine was fairly mild, so if you like it spicy you may want to add more jalapeno than I did.  I probably will next time.

This is SOOOOOO easy, I may never buy salsa again!  You really need to try this...