Serves:

Ingredients:

2 16Oz Cans whole peeled
-tomatoes
20 Cloves garlic
7 Jalapeno peppers
2 Ribs celery
1 md Yellow onion
8 tb Nuoc mam
5 tb Apple cider vinegar
4 tb Worcestershire sauce
4 tb Sugar
1 tb Paprika
1 tb Ground hot red pepper,
-preferably dried tab
1 tb Whole cumin seed

Method:

Here's a salsa recipe I've been playing around with for about a month or so.
Originally, I wanted to "wrap" a salsa around a core of nuoc cham, with a hint f a Cajun hot sauce thrown in for good measure.
The end result was a bit of a hybrid, but it seems to have worked out fairly well.
Anyway, enjoy--it's a hot one! Peel (if necessary) and coarsely chop the tomatoes.
Place in a saucepan.
Add coarsely chopped onion, celery, and jalapenos.
Peel and finely dice the garli , add half now and reserve the other half.
Grind the cumin seed and add it along with the nuoc mam, vinegar, worcestershire, paprika, ground red pepper, and three tablespoons of sugar.
Bring to a gentle boil, reduce to a moderate simmer, and cook for 25-30 minutes, or until desired thickness is achieved.
Now, about 5 minutes before the salsa is done, fry the reserved garlic in a littl oil until it is crispy and golden.
Remove the salsa from heat, add the fried garli with one tablespoon of sugar, and stir occasionally until the salsa cools (stops s eaming).
This should keep for between 1 and 2 weeks at 40 degrees F.
The recipe makes between 1.
5 and 2 quarts of salsa.
Recipe by: EAT-L - Tom Solomon SOLOMON@ALISON.
SBC.
EDU Compliments of: Kathleen's Recipe Swap Page http://www.
cyberspc.
mb.
ca/~netdir/recipe