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Seasonal Recipe

Recipe for stove top salsa

Katherine Hysmith

Makes 6 cups

Adjust this all-purpose salsa to suit your personal heat preferences. The key ingredient is the bright, delicate leaves of fresh cilantro. The easiest way to prep the herb is to use a pair of kitchen shears or scissors to snip each leaf off its stalk. To make plenty of this to freeze for the winter, pour the finished salsa into muffin tins, freeze, release under cold water, and store in a zipper-topped bag; later defrost in the microwave.

2tablespoons olive oil
1large onion, diced
4cloves garlic, finely chopped
6large tomatoes, cored and roughly chopped
4large jalapeno peppers, cored, seeded, and diced (include seeds if you want a hotter mixture)
1cup water
Juice of 2 small limes
Salt and black pepper, to taste
1cup fresh cilantro leaves, roughly chopped

1. In a large flameproof casserole over medium heat, heat the oil. When it is hot, add the onions and cook, stirring often, for 8 minutes. Add the garlic and cook 1 minute more.

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2. Add the tomatoes and jalapenos. Cook, stirring often, for 30 minutes or until tomatoes begin to break apart and the mixture reduces slightly.

3. Add water, lime juice, salt, and black pepper; stir well.

4. Turn off the heat and let mixture cool slightly. Stir in cilantro.

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5. In a blender, puree half the mixture until smooth. Add to the remaining salsa and stir well.

6. Store in a Mason jar or container and refrigerate for up to 3 weeks. Katherine Hysmith

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