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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Texas Pete
Servings: 4
This is real salsa. Don't let the jalapeños scare you off it adds the perfect amount of heat. If you like fire roasted salsas simply add a 7 ounce can of chipolte peppers.
1 tomatillo
6 roma tomatoes
7 fresh jalapeños
4 fresh garlic cloves, minced
2 tablespoons cilantro
14 ounce can whole canned tomatoes
1 tablespoon salt
1 teaspoon black pepper
2 limes, juice of
½ large whit onion
1 teaspoon cumin
Boil romas until the skins start to pop, or are easily removed. Chop onion, jalapeños, set aside. In a large belnder add canned tomatoes first then all other ingredients. Pulse blend to desired consistancy.