1 - 15.5 ounce
ounce can diced tomatoes, well drained
1 medium onion, quartered
10 cloves garlic
3 jalapeno chilies, stemmed, seeded*
1 bunch cilantro, stems trimmed away
4 large tomatoes, seeded, quartered
1 - 4 ounce can diced green chilies
6 medium green onions, finely chopped
1 tablespoon ground cumin
3 tablespoons fresh lemon juice
4 teaspoons fresh lime juice
Process canned tomatoes, onion, garlic cloves, jalapeños and half
of cilantro in processor to chunky puree. Transfer the puree to a large
bowl and place fresh tomatoes, diced green chilies and remaining cilantro
in processor and blend until tomatoes are finely chopped. (Process less
time for a chunkier salsa) Add fresh tomato mixture to puree mixture in
the large bowl. Mix in green onions, cumin, and lemon and lime juices.
Season salsa to taste with salt and pepper. Cover and chill until cold;
1 hour to 4 hours. Serve with baked tortilla chips or over your favorite
baked fish or grilled meat and poultry.
* Jalapeno peppers
vary greatly in their heat intensity. Use good judgement if you know the
peppers are extremely hot.
COOK'S NOTE: I know
it seems odd to use both lemon AND lime juice but trust me I have tried
it with just one or the other and it is just not as good.