Fresh Tomato Salsa
- Combine onion, garlic, jalapeño and cilantro in blender or food processor. Pulse until finely chopped, but not puréed.
- Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped -- not too smooth.
- Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving.
- Makes about 4 cups.
Note: This salsa is best if brought back to near-room temperature when it is served.
Total time: 5 Hrs
Recipe editor Patricia Mitchell