Salsa

Ingredients:

  • 1 (20 oz) can whole tomatoes, drained

  • 5 garlic cloves, peeled

  • ½ red onion, peeled and quartered

  • 2 jalapeno, stemmed and seeded

  • 3 tablespoons fresh lime juice (about 2 limes)

  • 1 teaspoon ground cumin

  • ½ teaspoon chili powder

  • 2 teaspoons sugar

  • 1 teaspoon salt (or more to taste)

  • ¼ teaspoon black pepper

  • 4 ripe Roma tomatoes, quartered with the stem part of the core cut out

  • ⅓  cup fresh cilantro (basically the “leaf part” of a bunch)

Preparation:

  1. Place the canned tomatoes, garlic, onion, and jalapeño, in a food processor. Pulse until the contents are well blended.

  2. Add lime juice, seasonings, fresh tomatoes and cilantro to the food processer and pulse until it is your desired consistency.  

  3. If you have time, refrigerate for at least 4-8 hours before serving.  It will give the flavors time to marry and will taste better.  Of course it will be delicious right out of the food processor, so your call!

Salsa will last 2 weeks in the refrigerator.