Salsa

Ingredients

• 4 jalapeno chile peppers, deveined, seeded, and chopped
• 1 clove garlic, chopped
• 1 yellow onion, chopped OR 4 green onions, chopped
• 2 teaspoons white sugar
• 2 teaspoons salt
• 1 teaspoon of Mexican chile powder (or just cumin)
• 2 (28 oz.) cans fine diced tomatoes
• 1 bunch of cilantro, rinsed and chopped (stems and all)
• Juice of one lime

Directions

Check out the optional steps before jumping into this.

1. Drain the two cans of tomatoes of their juice
2. Put everything into a blender or food processor (may need to do in batches) and pulse it until everything is finely chopped, but not completely smooth
3. Cover and refrigerate until serving; flavor is better after two or more hours

Optional

• Cut the onion in two, and char it and the peppers under a broiler; when nearly blackened on one side, turn over and char the other; when cool enough to handle, de-vein and seed the peppers, chop everything and add to bowl
• Add 2 drops liquid smoke to give a more roasted flavor
• For hotter salsa, don’t seed or devein the peppers

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