Christy Rost

2 ¼pounds ripe tomatoes, about 7 medium
3large cloves garlic, peeled
½cup chopped sweet onion
2large jalapeņo chiles
2tablespoons freshly squeezed lime juice
¾teaspoon coarse salt
freshly ground black pepper, to taste
2tablespoons 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