Sting's Nearly World Famous Salsa

Name: Sting's Nearly World Famous Salsa
Prep time: 30 min
Total time: 30 min
Yield: 32 ounces, 32 serving(s)
Ingredients: 28 ounces diced tomatoes, petite; 3 ounces tomato paste; 1 medium white onion (chopped); 1 large garlic clove (grated or minced); 1/2 teaspoon black pepper; 1 teaspoon garlic salt; 1 tablespoon lime juice; 1 tablespoon sugar; 2 tablespoons fresh cilantro, finely minced, packed, leaves only; hot pepper (Jalapeno, Habanero, Scotch Bonnet)

Submitted by Marc R.

"This is my own recipe that I created. After many requests from co-workers, I finally fine tuned it and wrote it down. I call it "Nearly World Famous" because I've given the recipe to friends from all over Michigan, to Los Angeles, Philadelphia, Tampa and even to my friend's mom in London, England. There are many variables that you can change and tweak to your own tastes, but if you make it as is, it'll turn out great. I will usually make two batches, one "plain" (without any hot peppers) and one with peppers. Change the peppers to change the flavor/heat. Leaving the seeds in will increase the heat level. I also freeze my peppers and use a microplane to grate them. It turns the peppers into a fine mash and releases all the oils. I also microplane the garlic. Feel free to email me if you have any questions. :-)"

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photo by Marc R.

Ready In:: 30mins
Ingredients:: 10
Yields:: 32 ounces
Serves:: 32

ingredients

28 ounces diced tomatoes, petite
3 ounces tomato paste
1 medium white onion (chopped)
1 large garlic clove (grated or minced)
¹⁄₂ teaspoon black pepper
1 teaspoon garlic salt
1 tablespoon lime juice
1 tablespoon sugar
2 tablespoons fresh cilantro, finely minced, packed, leaves only
hot pepper (Jalapeno, Habanero, Scotch Bonnet)

directions

Combine the first 9 ingredients.
It will have great flavor, but very little heat at this point. To spice it up, add whatever hot peppers you like. Personally, I like to add one half habanero or scotch bonnet along with one half jalapeno for some decent heat and flavor. If you don't want it too hot, add one half to one whole jalapeno. All I do is cut off the stem and finely mince the peppers, seeds and all. Even better is to freeze the peppers and use a microplane to grate them into a fine mash. Please wear rubber gloves when handling the diced peppers and do not rub your nose or eyes!
Another flavor variant is to use lemon juice instead of lime juice.
Letting the mix sit for an hour will allow the flavors to meld better especially if you add hot peppers.