Although most commercial salsas and picante sauces are made from similar
ingredients, their flavors differ because of spices, cooking techniques,
and the proportion of ingredients. Perhaps this home-cooked version
outdoes the original of the best-selling American salsa--you tell me. It
is important to use only Mexican oregano, as Mediterranean oregano will
make this taste like a pasta sauce.
6 to 8 ripe red tomatoes (about 4 pounds), peeled, seeded, and chopped fine
2 onions, chopped
3 cloves garlic, minced
1 cup cider vinegar
2 teaspoons Mexican oregano
1 tablespoon tomato paste
Salt to taste
6 jalapeño chiles, seeds and stems removed, chopped
In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic,
vinegar, oregano, and salt. Bring to a boil, reduce the heat and cook
for 15 minutes on medium heat to thicken the sauce.
Add the jalapeños and continue cooking for 15 more minutes. Remove from
the heat, cool to room temperature, and serve with chips.