3 Hot House Tomatoes (hydroponic)
4 Roma Tomatoes
6 serrano peppers
1.5 cloves garlic
1/8 cup cilantro
1 tb. Olive Oil
1 tb. Balsamic Vinegar
1 tb. lemon juice
8 oz. can tomato sauce
1/2 t cummin
1/2 t chili powder
2 t brown sugar
Full credit for inspiration goes to Christine M. (Salsa Chirstino) and
John Nicholson (John's
especial).
Mix pico de gayo salsa:
Peel tomatoes. Dip tomato in boiling water for 30
sec. and then set in cool water. Peel skin off
with a knife. Core tomatoes.
Chop tomatoes to desired chunkiness.
Chop cilantro. Press garlic. Grate peppers (i used fine grating on a
cheese grater).
Mix together with olive oil, vinegar, and lemon
juice.
Mix tomato sauce recipe:
Heat tomato sauce with spices and sugar.
Simmer on low heat for 15-20 minutes
Mix tomato sauce in with pico de gayo.
Refrigerate Serve and enjoy!
