NDT- Cooking with Cash-Wa – Cantina Red Salsa with Fresh Tomatoes

Cantina Style Salsa Using Fresh Tomatoes

Yield: 1 quart

1 lb. Fresh Plum/Roma tomatoes

½ medium white onion

1-2 jalapeños (serrano or habanero for more heat)

1 clove garlic

2 tbsp. vegetable oil

1 tsp. salt

8 sprigs cilantro fresh

Quarter the jalapenos. Remove the seeds and veins. (Leave if you want a little more heat)

Roughly chop the tomatoes, onion, chiles, and cilantro and add to a blender with ½ teaspoon salt.

Blend until it has a coarse texture.

Heat 2 tablespoons of oil in a saucepan until smoking. Pour the blended salsa in the hot oil. Bring to a boil and then reduce the heat to low. Simmer for 15 minutes. Remove from heat transfer to a wide container. Place in the refrigerator to cool. Once cool, add the chopped cilantro and taste for seasoning. Optional additions: Juice from 1 lime and/or ¼ teaspoon cumin.