How to make Salsa Dip with your surplus garden tomatoes

Now is the time to take those countless tomatoes from the garden and turn them into a delicious salsa dip that can be frozen for this winter. Follow these steps for an incredible tasting dip that your friends will think its store bought.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Garden tomatoes
• Jalepenos
• Yellow onions
• Minced garlic
• sugar
• salt
• sauce pan
• food processor

1. 
   The versatile yellow onion...

   After thoroughly rinsing off the vegetables, set aside to dry. I usually start with chopping my onions in a food processor. Chop them very very fine...almost pureed. I will use approximately 20 medium onions for one batch of salsa...thats right 20 onions!

2. 
   Muy caliente...I use everything except the stems (that means the seeds are left in)

   I then start with my peppers. All I do is trim off the little stem and put it in the food processor. I will chop approximately 20 to 25 peppers for this one batch (yep...its gonna have a little kick to it!) Its okay to use green or red jalepenos. If you are really bold, try a couple habenero peppers. Again, grind and chop to a fine consistency

3. 
   This size should work nicely...approximately 8 quart size.

   Go ahead and place the onions and peppers in your sauce pot (8 quart size) and turn on the heat. Add approximately 3 tablespoons of sugar and 2 tablespoons of salt....stir occasionally.
   NOTE: DO NOT LEAN OVER POT WHILE CONTENTS ARE COOKING AND TAKE A DEEP BREATH...

4. 
   So many tomatoes, so little time...try mixing different varieties together for this dip.

   When preparing your tomatoes, I cut out where the stem was attached and then quarter the tomatoes before placing in processor. Turn on processor and pretty much liquify your tomatoes...skin, seeds and all. I suggest using approximately 20 to 25 medium size tomatoes of varying varieties OR until it brings the total level to just below the top of the sauce pot. I use the processed minced garlic (about a heaping tablespoon) to give it a deep, smooth taste...very important.

5. By this time, you should have a potful of vegetables...nicely chopped up and simmering on the stove. I will cook this concoction until it just starts to boil....then I will remove heat and let it cool down...completely.

6. After cooling down, I place this dip in 1 gallon zip lock freezer bags and store them like pancakes...flat. This makes it easier to thaw and takes up less freezer space.

7. 
   This will taste great for your next party! Everyone will want your recipe!!

   Serve with your favorite tortilla chips or crackers. I prefer the ones that have a "hint" of lime.

Tips & Warnings

• Serve this salsa cold...right out of the refrigerator
• Be sure to eat ice cream after consumming this salsa....because the next day when your are in the bathroom....well, you know. Come on ice cream!!

[smilesatme1]

on 10/10/2008 I look at this recipe and my saliva is dripping.hehe
Thank you very much! It's really neat tips.