Summer Salsa with Fresh Produce

 

Not the catchiest title, but that's what makes this salsa awesome, the fact that it's got some life.

I put canned goods in it too, but it's got enough fresh stuff that it'll make you happy - perhaps literally.

Ingredients:

• 1 large onion, any color.
• 6 Roma Tomatoes.
• 2 bunches cilantro.
• 28 ounce can tomato sauce (like...)
• 3 tablespoons pickled jalapeños with 2 tablespoons brine.
• 1 tbsp jarred lemon juice (like...)
• 1 tsp cumin.
• 1 tsp onion powder.
• 1 tsp garlic powder.
• 1/2 to 1 tsp Redmond's Real Salt.
• 1/2 to 1 tsp ground black pepper.
• 1 can hearts of palm (drained).
• 2 jars diced pimientos. 

Directions:

1. You haven't lived until you've grated an onion in your food processor instead of mincing it by hand. Do that. Note: obviously, peel and trim it first.
2. Transfer onion to a 4 quart storage container with lid. 
3. Switch the food processor attachment from grate to blend, and add cilantro (rinsed and trimmed), roma tomatoes (rinsed, trimmed and quartered), jalapeños with brine, lemon juice, and remaining spices. Blend. 
4. Transfer to bowl with grated onion. Stir. 
5. Add drained can of hearts of palm to the food processor and blend. Transfer to salsa. 
6. Add tomato sauce and pimientos with brine to salsa. Stir well. 

Can be eaten immediately, but gets better over time. 

Makes 3 quarts. 

Will keep in the refrigerator for up to one week.