We love salsa to eat and share with friends and neighbors so we went to a farm and bought three cases of tomatoes. We made this recipe four times over a week, with adjustments as we sampled and evaluated. Our conclusion was that this is an excellent recipe that offers you a pleasantly sweet upfront taste followed by gentle or more heat as you choose. You can make adjustments within bounds that won't alter the acidic balance necessary for preservation. You can use three cups of onion, any kind. Two and a half cups of peppers, hot or mild or any mixture, with seeds or not, depending on your heat preference. We liked lemon juice instead of vinegar for flavor and an additional boost of acidity just in case. We added a teaspoon and a half of oregano, a standard in a former recipe. We reduced the sugar to a tabespoon of each white and brown sugars and it was still plenty sweet. Plus, we found that using roma tomatoes for half of the tomatoes yielded a thicker, less watery salsa that we preferred. We also used one of those choppers that allows you to push vegetables through a sharp grid. We used the smaller grid instead of the coarser one because that too seemed to contribute to a better consistency. From here on, this is our go-to salsa recipe.
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We love salsa to eat and share with friends and neighbors so we went to a farm and bought...