Reader Recipe
Salsa With a Secret

Valarie Walker | South Plains EC

“Who would have thought to put sauerkraut in salsa?”

4 pounds fresh beefsteak tomatoes, blanched, peeled and chopped
1/4 cup cilantro leaves
1/2 cup roasted red bell pepper, chopped
1 cup rinsed, drained sauerkraut
1 can chipotle peppers (7.5 ounces), chopped, undrained
Juice reserved from red pepper while roasting
4 tomatillos, sliced
1/2 cup lime juice
1 can mild green chiles (4 ounces), undrained
Juice reserved from red pepper while roasting
4 tomatillos, sliced
1/2 cup lime juice
1 can mild green chiles (4 ounces), undrained
4 cloves garlic, pressed
4 cloves pickled garlic, pressed
2 teaspoons white sugar
Dash black pepper
2 teaspoons salt
1/2 teaspoon ground cumin
1 bunch chopped scallions

1. In a large mixing bowl, combine tomatoes, cilantro, roasted red pepper, sauerkraut and chipotle peppers.

2. In a microwave-safe bowl, combine the reserved red pepper liquid and the tomatillos. Cover with plastic wrap, leaving a small vent hole, and microwave on high 1 minute or until tomatillos are tender. Let cool, then stir into tomato mixture.

3. Add all remaining ingredients except scallions and stir. Mix in scallions 1 hour before serving. Makes about 1 gallon.

Servings: 32. Serving size: 4 ounces. Per serving: 153 calories, 8.13 g protein, 1.28 g fat, 33.17 g carbohydrates, 7.50 g dietary fiber, 1,424 mg sodium, 21.81 g sugars, 0 mg cholesterol

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