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.

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

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