1/4 bunch of cilantro
2 Tbsp. spoons yellow onion (I usually like a little extra onion)
**Unless I am having a party, I usually half the recipe because it makes a lot!
First you will chop the jalepenos, cilantro, and onion in the food processor, until finely chopped. Next add in the tomatoes. I usually quarter the tomatoes so they will process more easily. My food processor is small so I usually have to process in two or three batches. You will chop those tomatoes until the salsa is the consistency you like. I like mine almost pureed, but if you like a chunkier salsa, then have at it! When you are done processing, you will mix in salt and vinegar to taste. Sometimes, depending on the flavor of my tomatoes, I even add a dash of sugar. For this batch I used about 2 teaspoons of vinegar and 1 teaspoon of salt. *Remember, that was for half the recipe.
1/2 bunch of cilantro
1/4 of a medium sized yellow onion
**Again, I usually make a half recipe. It doesn't make quite as much as the fresh tomato salsa but it still makes a lot!
In a roasting pan, bake the jalepenos and tomatoes in a 500 degree oven, until charred on the outside. This will take about 25 to 30 minutes. Puree the cilantro and onion in the food processor first, then add your tomatoes and jalepeno (let them cool a little first). Process until a smooth consistency, then flavor with salt. A couple pinches of salt did the trick for this half batch.
coordinating dish towels!