Stuckey Salsa
  • 3 Medium Tomatoes or 6-7 Roma Tomatoes
  • Half of One Red Onion
  • 1 Poblano Pepper (or you can use a jalapeno if you like it a bit more hot)
  • 3 Sweet Peppers- red, orange or yellow-- ideally one of each.
  • 5 Cloves of Garlic (chopped small)
  • The juice of 1 Lime
  • 1 Tbs. Olive Oil
  • 1 Tbs. Table Salt
  • 1/4 cup Fresh Cilantro- Roughly Chopped
  1. Cut your tomatoes in half and squeeze the halves over the sink to get out most of the excess juice and seeds. Set them aside.
  2. Cut the ribs out of each pepper unless you want it really spicy. You will now want to chop each vegetable-- either by hand (this takes a while to get uniform pieces) or in a food processor. If you use a processor, roughly chop each type into large chunks by hand and then pulse them about 5 short times.
  3. Process each item individually, (tomatoes, then peppers, onion, etc.. ) if you try to do them altogether you may end up with cold salsa soup!
  4. Once you process the tomatoes, set them in a colander over the sink to drain for about 15-20 minutes. A lot of the liquid will drain out-- in the mean time, you can pulse each of the other veggies.
  5. Once all your peppers and onion are ready to go, mix them together in a glass bowl with the Olive oil, salt, lime juice and cilantro and then add back in your tomatoes.
  6. Chill well and then try NOT to eat the entire bowl in one sitting.
RECIPE BACKSTORY My old friend from high school posted this on her blog and I just wanted to make sure I didn't lose the recipe