Preparation time: 30 min
Cooking time: 1 hour
Dietary guidance: v v
5-6 medium size tomatoes
1 garlic clove
1 small onion
1-2 fresh jalapeno peppers.
Toast the peppers and tomatos, place them in a frying pan and turn them often. What you want to do is soften them up. its ok of the skin starts to peal. I think the best tomatos to use would be plumb tomatos but i am using what i have from my garden.
For the cilantro the only thing i do not use is the main stalk i pick enough of it so that i have about enough to fit cupped in my hands. I will also slightly chop this up, by hand. My processor does not do a good job of chopping it up.
Use a food processor. Hopfully you guys are not like me an have a modern one. They have a pluse mode.
Drop the garlic and onion in the processor while the blades are in chop mode. I also drop in the jalapeno peppers at this point.
turn off the processor and add salt and cilantro. I would say i use about a tsp of salt but i just wing it.
Change the processor to the pulse mode and add the tomatos. let is chop until you like the look. of it.
If some of the tomatoes have been chopped up just pull them out and chop them by hand.
If you want a chunky salsa save a tomato or two and chop them by hand and add afterwards.
Same goes for the onion if you want to add those purple onions i would chop those by hand for color.
Put it in the fridge for a few hours until its really cold. Not sure how long it will last as it has been eaten with in days.