|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