By: Courtney Lawton
- 4 large tomatoes
- 1 large onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- 2 jalapeños, roughly chopped. If you want the salsa hotter, leave some of the vein and seeds with the chopped peppers; if you want your salsa milder, remove the veins and seeds from the peppers; if you’re really wimpy, only use 1/2 of a jalapeño.
- handful of fresh cilantro, chopped
- 3 tbsp. lime juice or more to taste
- 1 tbsp. of chopped fresh oregano
- 1 tsp. salt, or more to taste
- Boil water in a large sauce pan, and place the whole tomatoes in the pan for about 30-45 secs. Remove the tomatoes from the boiling water with a fork, and shock them under running cold water. The skins should split, and you can easily peel the tomatoes.
- Roughly chop the tomatoes.
- Dump the chopped vegetables into your food processor. Hit pulse 4-5 times, depending on how smooth you want your salsa.
- Adjust flavorings.