Jalapeño Salsa
Christy Rost
| Ingredients: | |
|---|---|
| 2 ¼ | pounds ripe tomatoes, about 7 medium |
| 3 | large cloves garlic, peeled |
| ½ | cup chopped sweet onion |
| 2 | large jalapeņo chiles |
| 2 | tablespoons freshly squeezed lime juice |
| ¾ | teaspoon coarse salt |
| freshly ground black pepper, to taste | |
| 2 | tablespoons chopped fresh cilantro |
| Tabasco sauce, to taste | |
Bring a saucepan of water to boil, lower tomatoes into water, and boil 30 seconds to loosen skin from tomatoes. Peel, quarter, and seed tomatoes. Place tomatoes into bowl of a food processor; add garlic and sweet onion.
Slice stem end from jalapeņos; discard. Slice the chiles in half, and with tip of a knife, trim out membrane and seeds; discard. Chop chiles into several pieces and add them to the processor, along with lime juice, salt, and pepper.
Pulse the mixture until the vegetables are finely chopped; do not overprocess. Transfer salsa to a small mixing bowl; stir in chopped cilantro. Cover tightly with plastic wrap and chill several hours or overnight. Flavors will meld while chilling.
Recipe makes approximately 3 ¾ cups salsa.
Category: Side Dishes