Community Recipe: Quinntessential Salsa

‘Quinn’tessential Salsa

In 1992, current Dysart Superintendent and then Spanish teacher Quinn Kellis received an appealing salsa recipe from a fellow English teacher. After the first batch, he and his family were hooked. He’s been making this recipe ever since, with some slight modifications over the years. For example, the cumin is a new addition, as well as the salsa-style tomatoes. The recipe has won numerous, and altogether inconsequential awards, over the years and has both bested and lost to fellow coworker methods, all in the spirit of fun and good food! If you embark on the making of this recipe, bring your appetite, or a lot of friends! It makes a whopping 1-1.5 gallons!

2 large cans (28-32 oz) tomato sauce

2 cans (15-16 oz) mexican-style stewed tomatoes (puréed)

2 cans (7 oz) yellow El Pato sauce

2 cans (7 oz) green El Pato sauce

1 can (15-16 oz) salsa-style tomatoes (Great Value brand at Walmart)

1 can (10 oz) Rotel tomatoes (original)

1 can (4-6 oz) diced green chiles

2 jalapeños (chopped - remove seeds for milder heat)

1 large yellow onion (chopped)

1 bunch green onions (chopped)

1 bunch fresh cilantro (chopped)

4 cloves garlic (minced)

1 lime squeezed

Cumin seasoning to taste

Salt to taste

Stir in up to 2 cups water as needed for thickness

Best eaten in the first 3-5 days for optimal freshness Lasts up to 12 months if canned Makes 1 to 1.5 gallons.