BALDWIN BASIC SALSA

(Submitted by Fred Fenlon)

Fred writes: "I wrote this one a year ago or more, but it took me 6 months to get right. It is salsa (low cal), but cooked in a microwave. I have 4 more, Chili, Corn, French and Greek. All follow the same basic technique."

INGREDIENTS

1 can (28 ounces) whole tomatoes, or 5 to 7 red ripe tomatoes, in season

1 or 2 tablespoons olive oil (see notes below)

3 cloves garlic, blanched and minced (see notes below)

1 medium green or yellow pepper, chopped

1 medium to large onion, chopped

3 or 4 tablespoons cilantro, finely chopped

1 or 2 teaspoons cumin, to taste (see notes below)

Lime juice from 1/2 lime

Salt and ground black pepper

1 tablespoons white sugar

1,2 or 3 jalapeno peppers (1 is mild; 2 is med hot and 3 is very hot)

Drain tomatoes with a strainer, reserve liquid, and then chop coarsely. Set chopped tomatoes aside in a bowl.

Chop peppers and onions. Mince the blanched garlic cloves. Remove all seeds and ribs from the jalapeno peppers and discard to reduce heat.

In a microwave safe casserole or some other plastic container add the olive oil, garlic, peppers, onions and cilantro. Mix with a wooden spoon to work in the olive oil. Cover with plastic wrap. Place container in your microwave and cook at high for 1-1/2 minutes. Pull out casserole and mix again, recover with plastic wrap and return to micro for 1-1/2 more minutes or so, on high.

Remove dish from microwave and add the chopped tomatoes, sugar and cumin. If the mixture appears too dry at this point add a few tablespoons of the tomato juice liquid until you get the desired consistency. Return to microwave, recover with plastic wrap and cook at high for 2 minutes.

Remove casserole from the microwave and add the lime juice, jalapeno peppers, salt and pepper to taste. At this point taste. More salt? More cumin? Adjust. Mix with a wooden spoon. If the mixture is too watery add a tablespoon or so of ketchup.

Allow salsa to completely cool. Now taste one more time. Adjust. Then refrigerate in a suitable container for 3 or 4 hours or better still over night, which will allow the jalapeno peppers to reach full strength. Serve with Tortilla chips.

Notes: Virgin olive oil is nice, but any good olive will due. Vegetable oil is OK in a pinch. Blanching means boiling garlic cloves in water for 2 minutes. For a stronger garlic taste do not blanch. Cumin loses its strength as it ages. Add more or less to suit your taste.

About Fred: I have really enjoyed reading Fred's recipes. They are well written and his explanations very thorough. Fred's email address is FredFJ@comcast.net.

Other recipes submitted by Fred:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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