Homemade Salsa

2 28oz cans of Contadina Crushed Tomatoes
1 16oz can of Contadina Tomato Sauce
4 cloves of garlic, diced
1 4oz can of Old El Paso green chiles
1 1/2 tsp of cayenne pepper
1/3 tsp of cumin
1/4 tsp of ground rosemary
1 medium green pepper, diced
1 medium onion, diced
1/2 bunch of fresh cilantro leaves, diced
2 tomatoes, diced
Any diced jalapeno pepper or specialty hot pepper

Prepare all salsa ingredients and place in a large bowl and mix well. It's ready to eat! The salsa is delicious immediately, but it's even better after sitting overnight in the fridge. You will have the best results if you use very fresh products. I have had the best results when I use Contadina crushed tomatoes, they have a great texture.

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Homemade Salsa Recipe

* 4 large fresh ripe tomatoes
* 4 fresh green Anaheim or New Mexico Chilies
* 1 sweet red onion, chopped into ¼ inch pieces
* 1 clove garlic, finely chopped
* 1 to 2 teaspoons Kosher Salt, to taste
* 1 tablespoon lime juice
* 2 teaspoons Olive Oil
* ¼ cup cilantro stems removed and finely chopped
* 1 sprig of fresh oregano

Roast the tomatoes and green chilies on a gas grill or under the oven broiler until charred and blackened.
Place the blackened chilies in a Ziploc freezer bag steaming for about 10 minutes.
Meanwhile, remove the skin from the tomatoes, cut in half and remove the seeds, then chopped about ½ inch in size.
Remove the chilies from the plastic bag, using a paper towel remove the blackened skins from the chilies. Slice lengthwise and remove the seeds, reserving some of them for later use.
Chop the Chilies and combine with the tomatoes. Add the onion, garlic, salt, lime juice, olive oil and cilantro.
Add enough of the reserve chili seed to give your sauce for character to suit your taste.
Place the fresh oregano sprig in the salsa and set it aside in a cool place for about an hour to allow it to "cast it's spell" on this magical homemade salsa recipe.

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