Peruvian Salsa

This recipe is adapted from several I've tried. It makes about 3 cups of salsa.

Ingredients:

• 6-8 large Roma tomatoes or 1-28 oz can of whole canned tomatoes, drained
• 1 medium yellow or purple onion
• 2 cloves of garlic (minced or pressed)
• 2-3 hot peppers
• 1/2- 1 cup fresh cilantro leaves
• 1 1/2 teaspoon salt
• ground pepper, to taste
• 1 tablespoon olive oil
• 1.2 teaspoon ground cumin (optional)
• juice of one lemon or lime (optional)

Instructions:

1.  If using fresh tomatoes, add 1/2 inch of water to a large skillet over medium-high heat.  Core and cut tomatoes in half, set them (cut side up) in the skillet. (If you are using whole canned tomatoes,  drain tomatoes and skip to step 3)

2.  While you dice onions, simmer tomatoes until tomatoes start to soften and the skins start to recede.  Peel and discard the skins.

3.  Blend tomatoes, hot peppers, and cilantro in a blender until smooth.

4.  Heat 1 tablespoon of oil in the skillet over medium-high heat.  Saute onion and garlic in hot oil for about 10 seconds-any more time will adjust the taste of the salsa because the onions will release sugars.

5.  Add blended tomato mixture to the skillet with the onions and garlic and stir.

6.  While salsa boils down, season with salt and ground pepper to taste.  Add cumin if desired.

7.  Simmer the salsa on medium-low for about 15 minutes , or until salsa is reduced and thick.  You may need to increase the time if the tomatoes are really juicy.

8.  You can add lime or lemon juice at this point, but be warned that it will temper the spiciness.

ENJOY!

**Notes: 

• For a mild salsa, try poblano peppers (remove all the seeds and veins)
• For spicy salsa, use one hot pepper for every 3 tomatoes.