COOKING: Salsa Freshca... or Salsa Fresca

On one of my visits to see my parents down in South Texas (on the southern most point of Texas, basically on the border of Mexico, I learned how to make salsa and tamales (more on those on another day!). I couldn't believe how easy it was to make, and how delicious it is! I didn't write anything down, and the measurements are what I use... so change them up to what YOU like! I make this almost every other week, if not more.

INGREDIENTS:

3 lbs pace tomatoes (I use about 10 tomatoes)

2 seranno peppers, with the stem removed

1 large white or yellow onion, peeled and quartered

1 bunch cilantro

3 T lime juice

1 T. kosher salt

2 T. minced garlic

DIRECTIONS:

In a large pot bring the tomatoes, onions, and peppers barely to a boil. Take the pot off of the burner, and briefly swish the cilantro in the water. Put the cilantro into a colander to drain.

In a blender, blend up the ingredients together (it usually takes me 3 blender loads to get mine done). I use the garlic that comes pre-minced and the heat of the ingredients cooks it in the blender.

I put all of my blender loads into a 2 quart plastic container that has a twist on pouring spout. This helps make sure that double dippers (and you know you have them in your family too) don't contaminate the salsa, and helps make the use/pouring of the salsa MUCH neater.

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