I use vinegar for my acid instead of lime. Lime is traditional with salsas but I don’t care for lime and tomatoes together. Spanish sherry vinegar is wonderful in this recipe as is white balsamic. They both lend sweetness that other vinegars or acids won’t.
This recipe is party sized so you best have a lot of chips for dipping.
4 Large Vine Ripened Beefsteak Tomatoes, About 2 Pounds, Cut in Half Crosswise, Seeds and Juice Squeezed Out, Coarsely Chopped
1 Medium Yellow Bell Pepper, Coarsely Diced
1 Small Red Onion, Finely Diced
1 Jalapeno Pepper, Finely Diced, Remove Seeds For More Mild Salsa
2 Small Cans Diced Green Chilies
2 Tablespoons Cilantro Leaves, Coarsely Chopped
4 Cloves Roasted Garlic, Smashed and Finely Chopped
1 Teaspoon Ground Cumin
½ Teaspoon Chili Powder
½ Teaspoon Ancho Chili Powder
½ Teaspoon Chipotle Chili Powder
2 Tablespoons XVOO
1 Tablespoon Spanish Sherry Vinegar or White Balsamic Vinegar
1 Teaspoon Coarse Sea Salt
In a large bowl, toss all of the ingredients together. Combine well.
Transfer the salsa to a container, cover and refrigerate. The flavors get more intense if the salsa gets a chance to sit overnight.
