This richly flavored tomato salsa captures the heart of classic Southwestern cooking — bold, smoky, and perfectly balanced. Slowly simmered tomatoes blend with sweet onions, with jalapeños, and earthy New Mexico chili powder added to create a salsa that’s both vibrant and comforting. A hint of vinegar brightens the flavor, while fresh cilantro and garlic add aromatic depth. Served with crisp tortilla chips, this salsa is a crowd favorite — equally at home at a backyard barbecue or a festive table spread.
INGREDIENTS:
3 cups ripe tomatoes, chopped
2 large onions, diced (sweet Spanish or Vidalia)
2 jalapeño peppers, diced
1 cup cilantro, chopped
3 cloves garlic, finely minced
1 teaspoon white vinegar
2 tablespoons dried New Mexico chili powder
Salt, to taste
METHOD:
Cook tomatoes in 2 quart saucepan over medium heat for five minutes. Crush tomatoes in pan. Add chopped onion and continue cooking for three minutes. Remove tomatoes and onion and place in large bowl. Cool slightly. Using your hands, continue to crush tomatoes, removing any tough cores.
Add jalapeño peppers, cilantro and garlic to the bowl and mix to combine.
Mix in vinegar and New Mexico chili powder. Cover and chill overnight.
Serve with corn tortilla chips.
YIELD: Makes about 8 cups salsa.
SOURCE: Third Place Winner, Kathy Smith Salsa Festival 2007
