Yield: 3 Cups
|4.00||Ripe tomatoes -- cored|
|½ teaspoon||Garlic -- chopped|
|Salt -- to taste|
|Freshly ground black pepper|
This classic salsa starts with fresh tomatoes, but canned tomatoes can be substituted. Tasting as you go is a must, since the heat of jalapenos varies.
With a paring knife, cut a small "X" in the bottom of each tomato.
Place tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper. Blend to desired consistency.
Makes about 3 cups.