Salsa: Salsa 05 by Recipe Cottage

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	Salsa 05

		Salsa 8 ripe red tomatoes or 15 italian plum tomatoes 4-6 yellow onions 4-5 green peppers 5 green jalopeno peppers (add some seeds for extra hotness) 5 yellow (hot) banana peppers (add some seeds for extra hotness) 1/2-1 pound of mushrooms, washed and sliced 1-2 cans tomato sauce 1 t. or more ground black pepper Take thick (1/4-1/2 inch) slices of onion and tomato and flattened pieces of the different peppers, slap them onto an old cookie sheet over high heat on the stove (placed over one or two burners), and let them sizzle and blacken. Use a metal spatula to turn the vegetables. When the veggies are scorched, remove them with the spatula, cut them into small chunks, and put them into a pot. Cut up and add the mushrooms, add enough tomato sauce to make things soupy, and simmer over low heat for an hour or so. You can add some black pepper and coriander or chopped cilantro while the salsa is simmering. I prefer not to add cayenne pepper, as it can be hard to judge just how hot things may get with the particular peppers you added, and you may sometimes want a milder salsa. I find it's simpler to add Tobasco hot sauce to taste just before using.