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the recipe above is a pretty good basic salsa to jump off into variations from. one of mine is similar but use canned crushed tomatoes, double the onion and garlic and serranos (don't bother with jalapenos). skip the chile powder and add a pinch of sea salt. and definitely skip the sugar. also, try it with and without the lime juice - both ways are good. add a couple extra serranos to "hot" it up some if that's your taste (I usually use 7 or 8). I also like to add about 1/2 of a poblano chile for it's rich flavour. I much prefer the food processor over the blender tho' both will work well.

this salsa is amazing.

the romas can be peeled and not cooked. I did it this way the first time. I chowed it pretty fast, used it in some pork tacos. it was amazing.

we did it with a can of tomatoes the second time. i'd suggest letting it sit overnight if you use the can to let the flavors combine more (or it's a bit canned tomato tasting).

no longer am I buying salsa from the grocery store.

tinytophats: Yeah, you are right. The stock should go in on the second step. Thanks for pointing that out.

This sounds finger-licking good. Great stuff!!

do you drain the tomatoes if they are canned?

As a born and bred Elizabethan, I've been enjoying DiCosmo's since I was in the womb. Far better than anything I've found in Philadelphia over the past 30 years.

Back in the 1950s, when the shack was still a grocery store, they only had lemon and, occasionally, orange. Along with the ice, they also had a huge glass jar filled with chunks of freshly-cracked coconut, and another jar with pretzel rods. There were only two sizes (5 cents and 10 cents), and the nickel cup was a thin, pleated cup so you could squeeze the last drop of ice, by then melted, out easily.

I still stop by whenever I'm in Elizabeth in season.

I made this salsa this weekend with jalapeno peppers and red onion. My friends gobbled it down. I will definitely make it again and I'm looking forward to whatever other salsa recipes you throw our way!

No sense of humour, you guys. No wonder all the good ads are from Europe and Japan.

And this sounds very much like my home-made version of a Philly cheese steak,
except it's a burger patty instead of Steak-Umms, and I use HP Chicken & Rib sauce which is slightly sweeter than A-1. (BTW, in the UK, that "Chicken & Rib" sauce is called "HP Fruity Sauce"; wrap your heads around that..) I'd try it once; further adventures would depend on how it tasted.

if i was making this, with dried beans, i'd keep a little of the bean liquid in there for a little "juicy" .... and a hit of xv oo at the end to slick it up a bit.....

argh, not sesame, SUNFLOWER seeds.

I totally make a version of this and love it! Though I usually add sausage....

One of my quick summer favorites. I do like to make marinara, then add the beans and sauteed kale. And lots of parmesan or asiago cheese!

Oh yeah. So good.