Cooking Louisiana - Salsa with San Marzano Tomatoes

Salsa using San Marzano D.O.P. certified tomatoes is killer.

This is a double recipe for about 20 people. Cut in half if you wish.

1 med. white onion chopped small.
3-4 Salina peppers chopped small.
1 - bell pepper chopped small.
1 cup (about) of chopped green onions.
1/2 stick of real butter
2 - 28 oz. cans Certo D.O.P certified San Marzano whole peeled tomatoes. DO NOT SUBSTITUTE.
1/4 cup of sliced Jalapeno peppers. (I used the pickled jar type) or to taste (you can adjust)..
1/2 - tsp. garlic powder
1/4 tsp of Louisiana Hot Sauce or to taste (you can adjust).
3-4 grinds of fresh black pepper.
1 tsp. sugar
1/2 tsp. salt or to taste (you can adjust).

Melt butter and sauté onion and peppers for a a few minutes. Add green onions and sauté until everything is soft. While the veggies are cooking chop the San Marzano tomatoes. Take the tomatoes out of the can with a fork; don't use the remaining puree. Once the veggies are soft start adding the tomatoes. Add all the rest of the ingredients and bring to a boil. Shut off and let sit for about 15 minutes. Taste and add heat (pepper) and salt as needed.

 



 

 

 

 

 

 

 

 

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