Grandma’s sweet and spicy salsa – a little life : TINY HOUSE

I’ve been pretty unbalanced in the kitchen lately. I either make all meals or eat frozen pizza for a week. It’s okay. It’s okay.

On one of my COOK ALL THE MEALS days, I decided to write down my grandma Phina’s salsa recipe. I love their recipe because it’s sweet and flavorful. (Do you remember their Pueblo Feast Day cookie recipe?)

Since I grow my own tomatoes, I had a mix of tomato varieties (German Johnson and Romas). Growing your tomatoes is not required, but I recommend trying this recipe when the tomatoes are in season and buying local produce if possible. Tomatoes grown in a greenhouse don’t taste nearly as good and make a big difference in the recipe. I like to make a large amount and then freeze it for later in the season.

Ingredients for grandma’s sweet and spicy salsa

  • 4 large tomatoes and 4 romas (you can also use 5 large tomatoes or a dozen romas)
  • 1 yellow onion
  • 2 yellow peppers
  • 2 tbsp fresh garlic
  • 1 tbsp garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup sugar
  • 2 tbsp freshly squeezed lime juice
  • Salt and pepper to taste

Dice the onion and garlic. Transfer to a large saucepan or Dutch oven over medium heat. Stir regularly so that it doesn’t burn. Chop the peppers and add to the saucepan. Chop the tomatoes. (You can cut these into large chunks as they disintegrate easily.) Add the spices, sugar, and lime juice. Turn the heat on low and let the salsa simmer uncovered for at least 20 minutes. You want the flavors to blend together and some of the liquid to evaporate from the tomatoes.

This will fill 3-4 mason jars (not the jar pictured, I just reused an old jar). I like to have one glass fresh in the fridge and freeze the rest. Remember, if you are freezing in glass, never fill the glass to the brim and let the salsa cool completely before putting it in the freezer.


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