“As for me & my house, We will serve tacos.” Salsa 24:7
Many years ago my friend, Frank Patino, introduced me to this salsa recipe that had been in his family for generations. He guarded the secret religiously and then one day I fooled him into giving me the recipe during a transaction for the purchase of a used set of golf clubs … try it and you’ll agree that I came out pretty darn good on the deal!
Fry 4 strips of bacon until very crispy. Save drippings. Let bacon cool and then (using a food processor) grind it into tiny bacon bits. Set aside bacon bits and drippings.
Put the last seven ingredients and two of the quartered tomatoes in a food processor and blend well.
In a large bowl (or use blender) crush the two remaining peeled tomatoes until they're pulp .... not too liquidy.
In a saucepan, mix the contents of the food processor with the tomato pulp. Bring slowly to a boil. Reduce heat adding the bacon bits and drippings. Simmer for about 30 to 45 minutes or until the color turns to a bright orange. Before removing from the stovetop you may add several tablespoons of chopped Cilantro if desired.
Serve warm with tortilla chips.
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