Winter Salsa

For a versatile tomato sauce that you can use in a variety of dishes, keep your seasoning to a minimum and add the appropriate herbs and seasoning during meal preparation. 
One of my favorite uses for “canned” (jarred) tomatoes is this recipe for Winter Salsa. It’s great over grilled chicken or on a vegetable omelette.

2 pints jarred tomatoes

1 small can chopped Anaheim chiles 

1/2 of a yellow or red onion, coarsely chopped
2 small cloves of garlic, minced
1/2 of a serrano or 1 small jalepeno pepper, coarsely chopped (seeds and membranes removed if you don’t like it too spicy)
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 cup fresh cilantro (available year round)
2 tablespoons freshly squeezed lime juice.

Place all ingredients in a food processor or blender and pulse just until you get the consistency you prefer. Season with additional salt and cumin if desired. Store in the refrigerator for 7-10 days.

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