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Salsa

Ingredients

  • 2 lbs chopped tomatoes I used heirloom
  • 2 jalapenos or habaneros or serranos or scorpions, etc chopped (or use 5 peppers or 10!)
  • 1 half medium sweet onion chopped
  • Handful cilantro leaves
  • Kosher salt
  • 1 or 2 tablespoons vegetable oil

Instructions

  • Chop the vegetables in large chunks.  Remove seeds from the peppers and tomatoes, if you wish to.  Pulse everything in a food processor to a course fine chop, but not minced or to a paste.  Fry the mixture in the oil on medium high for about 10 minutes.  Cool, salt to taste, cover, and refrigerate until ready to use.