Lone Star Steakhouse Salsa - Copycat

Whenever I bring this recipe to a get together, a crowd quickly gathers around the platter and the salsa disappears just as fast. A friend of mine gave me this recipe, which she got from a friend of hers and was told that it was the recipe for the Lone Star Salsa(Tex Mex restuarnt).

• Ready In: 20 mins
• Yields: 4 cups

Ingredients

• 4  fresh tomatoes (peeled and diced)
• 1 (28 ounce) can diced tomatoes
• 1 (5 1/2ounce) can tomato paste
• 2  small  jalapeno peppers (seeded and chopped)
• 2  minced fresh garlic cloves
• 2  tablespoons fresh cilantro (chopped)
• 2  teaspoons salt
• 1  teaspoon garlic powder (optional)
• 3  tablespoons olive oil
• 1⁄2-3⁄4 red onion, chopped (the amount you use is up to you)

Directions

1. To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
2. Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed.
3. This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
4. At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.
5. This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.