Dana's Salsa

My favorite fresh salsa is from a restaurant in Parowan, Utah.  They have a type of pico de gallo that they mix with a red sauce just before they bring it out to the table.  This is my version of what I remember.  This would be considered a HOT salsa.



Recipe:

Hot Sauce:
8 oz tomato puree (I like Cento brand--I know it's Italian but it's better tasting and has a wonderful color)
3 roasted Roma tomatoes, medium
1 medium garlic clove, skin on
1 tsp salt
½ tsp sugar (or sucanut)
½ tsp chili powder
¼ tsp black pepper
2 dried Arbol chiles, stems removed
½ Serrano pepper without seeds

Roast tomatoes and garlic under broiler, turning periodically until tomatoes are blackened.  The garlic will come out earlier.  Peel the tomatoes and garlic and blend all together until smooth.

Pico de Gallo:
5-6 medium-large Roma tomatoes, small chopped
½ C purple onion, finely chopped
2 Tbs chopped cilantro
1 small finely chopped Jalapeno
1-2 tsp lime juice
½-1 tsp salt

Add all to hot sauce.  Make approximately 1 quart.