Recipe submitted by G. E. Douglas of Ocean Springs, Mississippi USA.
3 firm tomatoes, orange-colored, not ripe, cut into eighths
3 medium-sized onions, cut into eighths
1 to 2 garlic cloves, chopped
1 (26-ounce) can pickled jalapeño peppers, drained
- Process all ingredients in a blender or food processor, including any vegetables that may have come with the peppers, with short pulses until desired consistency is reached.
- Place in a glass container to serve (if plastic containers are used, they will retain the smell of salsa after being emptied).
- "Scoop" type corn chips go well with this salsa. It also goes well on a variety of sandwiches or other foods, like tacos or other such dishes. Enjoy.
Makes about 3 pints.