>Every day a few more tomatoes ripen in the kitchen. I didn’t have enough to make the canned salsa from last summer (don’t even suggest I buy those wimpy grocery store tomatoes to fill in), but I did have enough for a basic refrigerated salsa. When Chuck and Amigo woke up Sunday morning, they smelled chili in the slow cooker and salsa cooling on the stove. They almost (not quite) wanted some for breakfast.
Tomato Salsa Dip
1 small to medium onion, diced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 ripe tomatoes, cored, peeled, and diced (mine were small, so I used 7)
1 cup tomato juice
2 teaspoons dried hot red pepper flakes
5 Tablespoons red wine vinegar
2 Tablespoons brown sugar
2 teaspoons cornstarch
4 Tablespoons water
1. Warm the onion, peppers, tomatoes, tomato juice, hot pepper flakes, red wine vinegar, and brown sugar in a saucepan.
2. Mix the cornstarch and the water and add to the simmering salsa.
3. Stir until thickened. Then remove from heat and allow to cool.
At first glance, this salsa looked watery and overly chunky. I considered taking one third or even one half of the batch and putting it through the food processor for a little thicker, more blended texture. Chuck, however, objected. He thought it looked just right the way it was. So… since he and La Petite are the major consumers of salsa in our home, I decided to let it be. I can always blend it up a bit later if they change their minds.