28 oz. can of whole peeled tomatoes
1 jalapeno pepper, diced
1 small handful cilantro leaves, rough chop.
1/2 medium onion, diced
Juice from 1/2 lime
1 tsp salt
1 clove garlic, minced (optional)
Plump jalapeno peppers are rated at 2,500 to 8,000 on the Scoville scale. When they ripen, they turn red and are used to make chipotles. Their heat level varies depending on cultivation and preparation. Heat is concentrated in the placenta surrounding the seeds.
Pour out a little bit of the juice from the can and put the rest of the tomatoes in food processor.
Dice onion by hand (important step needed to oxidize the onion)
Mince garlic by hand.
Dice jalapeno by hand.
Add all ingredients to food processor, including half a lime and some salt, blend to desired consistency and salt to taste. Adjust heat with more peppers if needed, some are hotter than others. Let stand for 1 hour.
The most important part of making salsa is oxidizing the onion, peppers, and garlic. Simply tossing everything in a food processor will leave the salsa flavorless.
