My Salsa Recipe

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My Salsa Recipe (AKA—Salsa for Dummies)
Roma tomatoes
Large garlic cloves (with skins on)
Large jalapenos
Large onion (peeled and chunked)
Bunch of cilantro (stemmed)
1/2 fresh lime
Tsp. salt
Makes 6 cups of salsa
Put the tomatoes, jalapenos and garlic on a foiled cookie sheet under the broiler.
Let the skin blacken of the romas and jalapenos. Roast the garlic until soft, which should take considerably less time than the tomatoes and jalapenos. Therefore, you will need to take them out before the jalapenos and tomatoes. Turn tomatoes and jalapenos on all sides until nicely blackened. Turn the garlic as well, but roast only until softened.
Core the tomatoes, peel the skin of the garlic and cut the stems off of the jalapenos on the cookie sheet. Discard the core (membrane) and the jalapeno stems. There will be juice on the pan from this process. Put the juice in a cup.
Put the jalapenos, garlic and onions in the food processor on pulse (stopping and starting) to desired size/consistency. Add the cilantro and pulse to desired size. Add the tomatoes, the juice from the cookie sheet, salt and lime juice.
*Note: Use the pulse setting for the entire process. However, instead of just turning it on and leaving it on, jog it on and off. Do not remove the skins off of the tomatoes or jalapenos. If it comes off, add it into the salsa mix/process.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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