Puree salsa

I work in an office that has an ice cream chest. Yes, I said it. A chest full of ice cream; unlimited to those of us who have dedicated our lives (or at least 40 hours a week) to The Journal. This shouldn't come as a surprise to you, as our office revolves around food. I have a feeling I'll be losing a few pounds once I leave this place of temptation next week.

My friend, Jessica, recently brought in some incredible salsa for us to try. Now, I love Mexican food, but it's hard for me to find salsa that I just absolutely love. I'm not a huge fan of all the big chunks of tomatoes and onions. Have I ever told you about how my baby brother used to throw up whenever you said the word "tomato?" No? Another story for another time.

So I begged and pleaded, and Jessica was kind enough to share her recipe. It was incredibly fresh, tasty, and full of all-natural ingredients that are easy to find during the summer.

Ingredients:

• 3 tomatoes
• 1 onion 
• 2-4 cloves of peeled/minced garlic
• Juice of 1 lime
• 1 jalapeño 
• 1 good handfuls of fresh cilantro

Directions:

• Cut your tomato's and onion into big chunks and remove seeds
• Slice open the jalapeño pepper and remove the stem and seeds. Set the seeds aside, (that's where all the heat is)
• Combine all ingredients in a food processor and blend till desired texture
• Add salt and pepper to taste
• If you like more heat add the pepper seeds and blend again
• Let chill in refrigerator before serving

Enjoy!

Love,
Rachael