Ingredients:
6-9 jalapeno peppers
1 clove garlic
1 small yellow onion, chopped
1 32 oz. Can plum tomatoes
1 bunch cilantro
3 limes
Instructions:
Cook the jalapenos on high in a small microwave bowl with water to cover 1/2 way for 1 1/2 minutes. Let stand for approximately 2 minutes. Wearing rubber gloves remove the stems and seeds of the jalapenos.
In the food processor with the blade running drop the peeled garlic. Once it is finely minced, add the jalapenos and their cooking liquid and chop finely, but do not puree. Add the chopped onion and the canned tomatoes and pulse twice.
Wash and dry the cilantro and add the leaves together with the juice of three limes to the salsa in the food processor. Pulse two times to mix.
The salsa should be chunky with definite red and green colors. It will save in the refrigerator for up to one week.
In as much as jalapenos differ in size and intensity of flavor, I will frequently remove the chopped jalapeno mixture from the processor and add it back in little by little after mixing the onion and tomatoes, just to make sure that the salsa won't take our heads off. The finished product will be hot when eaten with chips but quite mild when cooked.
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