Salsa My Way

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 medium onion, quartered
• 1/4-1/2 teaspoon crushed red pepper flakes (to taste)
• 1 teaspoon garlic salt
• 1/4-1/2 bunch cilantro, cleaned, stems removed
• 1 (28 ounce) can whole tomatoes, drained, reserving juice
• salt, to taste

Recipe

• 1 the very first thing you do is to open the cans of tomatoes, and let it start draining; don't forget, do not throw away the juice, you will need it later.
• 2 using a food processor:.
• 3 place onion, red pepper flakes, and garlic salt in a food processor,with the blade, and pulse a few times, until the onion is the size you prefer.
• 4 remove the onion mixture and place in a medium size bowl; use a larger bowl to double or triple.
• 5 place cilantro in processor and pulse a few times. scrape sides of processor,if necessary. remove cilantro and place it in the bowl containing the onion mixture.
• 6 place the drained tomatoes in the processor, and pulse a few times.
• 7 now is the time to add in the reserved tomato juice. i happen to like mine on the thin side, so for this recipe, i will use most or all of the juice. add a little juice, stir, adjust seasonings, and continue until you have the consistency and flavor you want. taste, and add salt, if necessary.
• 8 i find that salsas retain their freshness in a glass container better than plastic.
• 9 *if you have a problem with the cilantro (too thick to process) just add a couple of tablespoons reserved juice or a tablespoons or two of water. that will "free up" the blades on your processor.
• 10 when i make salsa, and i always at least triple the recipe, i store mine in a glass jar or mixing bowl with a lid. it will keep for about 2 weeks.