Grmela Salsa

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Grmela Salsa

Ashton Ramminger

1 gal. canned tomatoes                                 2 T. cilantro

12 Torridor peppers *                                    2 T. Tony’s Cajun Seasoning

1 c. chopped onions                                        2 tsp. garlic salt

¼ c. liquid from peppers

Drain tomatoes, reserving tomato juice. Remove stems from peppers. In a blender, finely chop tomatoes, onions, peppers, and cilantro. Add spices and liquid from peppers. Check for taste and if you feel that it is too hot, add a little of the tomato juice. After flavors meld, it may be a little hotter than right after it is made. Refrigerate. This recipe can be adjusted to taste – remove seeds from the peppers or add less Tony’s to reduce the heat, add more or less onion, cilantro, or any of the spices to suit your own taste.

*Torridor peppers are also called Santa Fe peppers. They are usually found with the pickles, banana peppers, etc., rather than with the jalapenos. You may need to purchase two jars to get 12 peppers.