salsa fresca muy bueno (sallye)

How To Make salsa fresca muy bueno (sallye)

• 1

  CUT TOMATOES INTO HALVES PEEL ONIONS AND CUT INTO QUARTERS SLICE JALAPENOS IN HALF (FOR MILDER SALSA REMOVE SEEDS & VEINS; FOR SPICIER SALSA LEAVE SEEDS & VEINS IN THE JALAPENOS) PEEL GARLIC CLOVES WASH THOROUGHLY & REMOVE STEMS FROM CILANTRO
• 2

  PROCESS TOMATOES AND ONIONS IN FOOD PROCESSOR USING PULSE BUTTON JUST UNTIL CHUNKY. POUR INTO LARGE MIXING BOWL. PROCESS JALAPENOS, GARLIC & CILANTRO (LEAVES ONLY) IN FOOD PROCESSOR USING PULSE BUTTON UNTIL DICED FINELY ADD TO TOMATOES IN MIXING BOWL ADD SALT, LIME JUICE & CUMIN MIX WELL
• 3

  ***NOTE*** DEPENDING ON SIZE OF FOOD PROCESSOR BOWL, YOU MAY HAVE TO PULSE IN BATCHES. DO NOT OVERCROWD THE BOWL.
• 4

  PLACE IN COVERED CONTAINER AND CHILL IN REFRIGERATOR AT LEAST 1 HOUR,PREFERABLY OVERNIGHT, BEFORE SERVING YOU CAN PLAY AROUND WITH INGREDIENTS (MORE OR LESS TOMATOES OR JALAPENOS, ETC) TO SUIT YOUR INDIVIDUAL TASTES
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