Leah's Easy Food Processor Salsa

If you like salsa that doesn't have that thick texture like Pace- that's more like restaurant salsa- this one is for you. The heat can easily be adjusted by changing the quantity/type of peppers. I would say that following the recipe would give you a "medium" heat salsa.

• Ready In: 30 mins
• Yields: 1 quart salsa

Ingredients

• 3 -4  ripe roma tomatoes, quartered and seeded
• 2 (16 ounce) cans  plain diced tomatoes
• 2 -3  garlic cloves, whole
• 2  jalapeno peppers, quartered and seeded
• 1  medium onion, cut into 1-inch chunks
• 2  limes, juice of
• 1⁄4 cup fresh cilantro, stems removed, whole
• 1⁄4 teaspoon fresh ground pepper
• 1⁄8-1⁄4 teaspoon red pepper flakes
• 1⁄8 teaspoon salt

Directions

1. Put garlic cloves and jalapeño pieces in food processor (a blender can be used but will put a lot of air into the salsa and will not be able to be served immediately), pulse a few time until coarsely chopped.
2. Place roma tomatoes in a microwaveable dish and microwave for 1 minute or so on high, then remove skins.
3. Add diced tomatoes, lime juice, pepper, salt, and red pepper flakes to food processor, pulse 3 or 4 times until everything looks well mixed.
4. Add onion, roma tomatoes, and cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa.
5. If you want to remove the remaining metallic taste of the fresh tomato, cook over medium low heat in a non-reactive pot for about 15-20 minutes.
6. For best flavor, refrigerate over night to let flavors mingle.