Fresh Salsa

Ingredients & Instructions

• 3-4 jalapeno chile peppers

• 5 cloves of garlic finely chopped

• 1 onion finely chopped

• Small bunch of fresh cilantro leaves, finely chopped

• 1 tablespoon white sugar

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1 10 oz can diced tomatoes with green chile peppers (drained, but reserve liquid if preferred)

• 1 28 oz can whole peeled tomatoes (drained, but reserve liquid if preferred)

1. Preheat oven to 400 degrees.

2. Place jalapeno chile peppers on a medium baking sheet.

3. Bake in a preheated oven for 15 minutes until roasted.

4. Remove from the oven and let cool.

5. Finely chop peppers when cool to the touch.

6. (You could also roast peppers on a gas burner instead of roasting in the oven)

7. Place both cans of drained tomatoes in a food processor and pulse until finely chopped, using pulse setting for intervals of a couple of seconds.

8. Combine with finely chopped chile peppers, onions, cilantro, and garlic* (you could also chop in a food processor along with the tomatoes, but I think they get too finely chopped).

9. Add salt, sugar, and ground cumin.

10. Let salsa sit for at least an hour or two to meld flavors and to thicken up.

11. Depending on your taste preferences you might want to add reserved tomato liquid for a more liquidy consistency.

Enjoy! Muy Bueno!

Tip: I use a handy kitchen tool, a stainless steel bar, when cutting up onions and garlic. Rubbing your hands with the bar under running water removes all smells from the onions and garlic. It really works! I've included a photo down below.