For the love of Salsa

I bet y'all thought I had given up on this blogger thang didn't ya! Have no fear, I'm still here and ready to share with y'all our families favorite snack, Salsa!

Let me tell y'all, our family has tried one recipe after the other in search of the perfect recipe to satisfy our Salsa taste buds and by golly I think we have a winner. I'm afraid to think of how many chips have crossed these lips.  I've got to tell you that after the first dip my boys were as happy as a bee in a flower patch. Finally, we have what we feel is as close to what our favorite Mexican restaurant's offers. Our taste buds, were singing with the choir on a Sunday morning after we polished off our first bowl of salsa. We hope that you will enjoy this as much as we have.

I have to tell y'all that here at House of Payne we like our Salsa a little more spicy than some might. I'd say that ours is turned up to medium. If you like yours mild, I'd cut back on the jalapeno and cilantro a tab bit.

House of Payne Salsa - makes 5 quarts

1 1/2 gallons of crushed tomatoes
1 1/2 cups of roasted Japanese chili pods, roasted over a dry flame (in a skillet)
2 bunches of green onions, finely chopped
1 bunch of cilantro, chopped
3 nice size jalapenos, finely chopped and seeded
 1 tsp of minced garlic
Salt to taste

You will need to mix 1 quart of tomatoes with the chili pods, garlic and jalapenos in a blender. Blend to fine.The only thing you should see are the seeds from the chili pods. Then add to to remaining ingredients and mix well.

I make mine in a metal bowl and I always use a metal spoon to stir with. I also store mine in quarts jars. The reason I always use metal is that its the only type of bowl that doesn't retain the salsa smell.

Will keep for five days in the refrigerator.