The deadline for submitting recipes for possible inclusion in the “San Bernardino Bicentennial Cookbook” has been extended to Dec. 31. For more information, call (909) 381-8251, or visit online at Also, read my Dec. 6 column on the subject at

I’ve submitted a few recipes myself, including this one:


This salsa is made entirely of red/orange ingredients, so it’s very
bright and colorful. It’s also very delicious! Of course I use my own home-grown San Bernardino garden tomatoes, but any good red flavorful tomatoes will work. To peel tomatoes, make two or three shallow slits in each tomato and put in boiling water for 20-30 seconds or until skin starts to blister. Remove with slotted spoon and plunge immediately into cold water. When tomatoes have cooled, skins slip off easily.

10-12 red tomatoes, peeled and chopped

2 small red onions, chopped (raw onion gives the salsa more
crunch, but you can lightly saute, if you like)

1 large red bell pepper, fire-roasted, roughly peeled and chopped

2-6 habanero peppers, fire-roasted, roughly peeled and finely
chopped (use more for lots of heat, fewer for less heat)

Salt (and sugar, optional) to taste

1-2 teaspoons olive oil, optional

Mix ingredients together, drain excess juice if thicker salsa is
desired, then enjoy.