Recipe by Barbara Cornell.
Syndicated from Barbara Cornell’s personal blog.
It’s all about the ingredients. The fresher the better. We recently made this for the first time with everything straight from the garden (except for the salt and the vinegar — but next year I plan on making my own vinegar from the plums, pears or some other fruit, and eventually I am going to learn how to make my own salt, I’ve read that it can be extracted from the blood of the animals you hunt…but I understand there are those who feel a mite squeamish about that)
1 large purple onion, including the green stems
8 medium tomatoes
1 tsp sea salt
10 — 15 sprigs of cilantro
1 large jalepeno
8 — 10 serrano peppers
2 — 3 tablespoons vinegar
1 large clove garlic
Wash everything and whack off whatever stems are on there only if they are too woody to chew, but leave the tender stems and the leaves on there (I suppose you could cut off the tops of the tomatoes, but I like texture). Chop the onion first in the food processor for a second or two. Pack all the rest into the processor and blend just until things are mixed. I like it very chunky, I don’t hold with liquid salsa. Because of the vinegar, stored in the refrigerator, it will keep indefinitely. (I’m not sure exactly how long it would last because it never «lasts» that long in our refrigerator.)
So yummy. Especially good on eggs with guacamole.