- 8 roma tomatoes
- 1 large bermuda onion (or sweet onion)
- 2 cans crushed tomatoes, mexican style,reserve liquid
- 1 bunch fresh cilantro (use only the leaves)
- 2 jalapeno peppers (see note)
- 1 medium lime, peeled (see directions)
- 12 teaspoon seasoning salt
- 1 -2 clove garlic
- Note 1 You can adjust the heat.
- One jalapeno seeds and veins removed will be fairly mild.
- 2 with seeds and veins, will be medium.
- Substituing Serrano peppers will increase the heat since the Serrano chili is about 3 times hotter than a jalapeno.
- The lime should be peeled like an orange.
- You will be using the pulp and seeds (since they're small.
- But if this seems like too much lime, cut the amount in half.
- In my region of the country, people like the lime flavor) In a food processor (or high speed blender), mix the chili peppers, garlic, lime, and some of the juice from the canned tomatoes.
- Blend until your mixture is almost pureed.
- Chop the tomatoes and onions fine.
- The Roma tomatoes are used because they are nice and firm, the sweet onions are used because they add sweetness without sugar.
- The Mexican style canned tomatoes are used because they have the correct seasoning in them already.
- Chop the cilantro as finely as you can.
- (Big chunks of cilantro take away from the Salsa's appeal).
- Mix all the ingredients together, including the reserved tomato liquid, and refrigerate covered for 1 hour (this allows the flavors to blend).
- Serve with warm tortilla chips.