Our Family Recipes

Salsa 1 – by Johnny Ferguson

• Vegetable oil
• 3 cans diced tomatoes
• 2 onions – diced
• 6 jalapenos – diced

1. Combine ingredients in a cast iron or other skillet with a lid under medium heat.
2. Cook until soft, stirring occasionally and crush with potato masher.
3. When it reaches desired consistency, remove from heat, cover and let sit for 15 to 30 minutes.

Salsa 2

• 6 ripe roma tomatoes
• 14.5 oz can fire-roasted tomato salsa
• 1/2 medium white or yellow onion
• 1/4 medium red onion
• 1 Jalapeño or Serrano pepper with or without seeds, or a few canned chipotle peppers in adobo sauce
• 1/3 cup cilantro
• 1 clove garlic
• 2 Tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/2 tsp sugar (optional)
• 1 tsp salt
• 2 tsp black pepper, 100 turns on grinder

1. Combine ingredients in food processor and pulse in 1 second bursts until all ingredients are finely chopped.