December 29, 2010

Classic Salsa


2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 oz) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tablespoons red wine vinegar
1 tablespoon cumin
1/2 sweet yellow onion, coarsely chopped
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don't over do it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend. Enjoy!
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Beth & Rene said...

Rene's been raving about this salsa since you made it last week. Definately copying the recipe.

Anna said...

Rene knows salsa so if he is talking about it it must be good! Thanks.

Beth & Rene said...

Just made some and am remembering just how good it is! Plan on making your baked chicken wraps to go with it.