Senselessly Random: Mmmm.....salsa!

I've always like salsa. Then one day I discovered fermented salsa, mmmmmmmmmmmmmm! It's like the difference between an M&M and a genuine, german chocolate truffle. I can eat bowlfuls of this stuff with a spoon.

I used to make it by the gallon when I used to participate in Bountiful Baskets, but that's kind of gone wonky in my area. (Picture me bawling here) I used to be able to get 20lb boxes of tomatoes, made a fair bit of salsa that did. Nowadays it's pretty rare to get decent tomatoes at an affordable price and my tomato growing ventures have not been the most successful in the last couple of years. Anyway, halfway decent tomatoes came on sale in the local grocery store, so I gave in to temptation.

I use a pretty simple recipe, although recipe may be stretching things a bit. I don't measure much of anything. Tomatoes, onions, garlic, cilantro, oregano, lemon juice and/or cider vinegar and salt.

Here is the cilantro. Some of it is fresh from some indoor plants and some of it is frozen. I like to get a bunch of it and the chop it up and freeze it in ice cube trays.

Here's the tomatoes, 5 lbs worth.

A few serrano peppers from my garden this year. I like a spicy salsa, so I use several.

The onions, a mix of red and yellow 'cause that's what I had, also from this years garden.

Here's the onions and peppers in the food processor.

Above is the cilantro and processed onion and pepper mix. I would really prefer a slightly more chunky salsa vs puree, but this is what I always seem to end up with. And I'm not willing to hand chop everything.

Below is my scalded tomatoes with split skins.

Here's the bowl again with garlic poweder and oregano in it. I usually use garlic cloves, but am completely out. I also generally use regular oregano but was also out of that so used mexican oregano. Seems to have worked fine.