Randys Chunky Salsa Recipes

RANDY'S SALSA

Steps:

• Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup's worth of tomatoes approximately - with vinegar should come out to approximately 1.5 cups). Blend until it's liquefied.
• Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally.

RANDY'S CHUNKY SALSA

Steps:

• Mix all ingredients thouroughly. Cover and refrigerate for 2 or more hours. Serve as a salsa dip or as a condiment for mexican dishes.
• You can substitute any peppers, per taste or depending on what is in season. You can also adjust the heat per taste, using more or less of the hot peppers.

CHUNKY TOMATO SALSA

Steps:

• In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

CHUNKY SALSA VERDE

Steps:

• Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
• Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
• Pour salsa into a serving dish. Let cool before serving, about 10 minutes.