We discovered that while fresh tomatoes give a remarkable fresh taste, they don't pack a super tomato punch unless they have been heated in some way. If you can't roast a few of your own, a good can of diced tomatoes is a quick & easy substitute to give a really rich tomato flavor to back up the palate in this semi-fresh tomato salsa. I hope you enjoy!
Prepare the fresh ingredients. Wash, core and quarter your tomatoes. Peel the onion and quarter. Peel the garlic and slice off the end. Slice the jalepeno into rounds. Core & quarter the bell pepper. Juice the lime. Remove stems from cilantro.
Roast the tomatoes: Place 1/3 of the prepared tomatoes face up in a shallow baking dish and roast under the broiler or in a grill until lightly blackened. Let cool enough to handle and then remove the skins. Cool to room temperature while moving on to the next step.
In a food processor, place spices, herbs, onion, garlic, & peppers and pulse until finely minced. (You may pulse to your own desired consistency - we like the flavor without having to bite into a large piece of spicy pepper, onion or garlic so we keep it chopped fine.)
Now add a can of diced tomatoes or cooled roasted tomatoes and pulse till well combined. (This is sort of the base - then you will add the fresh to make it more chunky.)
Next, add half of your fresh tomatoes and pulse. Keep in mind that they will be pulsed in one more step. If you like your tomatoes more chunky then only pulse 3 or so times.
Add the remaining fresh tomatoes and pulse to desired end texture. Serve with tortilla chips!
I like to drain out some of the liquid from the salsa through a fine mesh sieve. I freeze that liquid to add to chili in the winter months - it is fantastic!