Greg's salsa recipe
Recipe for 32 ounces:
2 roma tomatoes
2 cans of stewed tomatoes
5 cloves of garlic
two jalapeno peppers (take out the seeds and ribs)
juice of two limes
1/2 cup fresh cilantro
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
Put garlic and jalapeno pieces in food processor or blender, pulse a few time until coarsely chopped.
1. Microwave roma tomatoes for 1 minute on high, then dice.
2. Add diced tomatoes, stewed tomatoes (without juice), lime juice, pepper, salt, and red pepper flakes to food processor or blender, pulse 3 or 4 times until everything looks well mixed.
3. Add 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.