Salsa

Ingredients: 

• 2 lg beefsteak tomatoes roasted or bbq’d preferred (boiled ok in a pinch)

• 1 red onion

• 3-6 cloves of garlic depending on your preference

• 2-3 jalapenos depending on the size I go for 2”-3” (can do less if you like it less spicy)

• 1-2 green chilis depending on the size of them I go for 3”-4” long (can do less if you like it less spicy)

• 1 head of cilantro

• 2-3 sprigs of fresh oregano (optional, I like putting in for depth of flavor)

• Juice from 2-3 limes

• 1 tablespoon of cumin

• 1 tablespoon of sugar or liquid sweetener

• 1 teaspoon of salt

• 1 teaspoon of garlic pow (I like putting both fresh and dried for depth of flavor)

• 1 teaspoon of onion pow (I like putting both fresh and dried for depth of flavor)

Instructions: 

1. Top and tail onion, peel and quarter

2. Put whole tomatoes, onion, UNPEELED garlic, and all the chilis either in a roasting pan to broil for 5-8 minutes checking often to avoid complete obliteration, you basically want everything to be slightly blackened but not burnt to a crisp, or you can also put everything directly on a BBQ until charred. 

3. Once everything is blackened to your liking put it all in a food processor.

   1. At this point if the tomato skin can be easily removed I remove as much of it as I can before blitzing

   2. Make sure to peel the garlic before you put it in there

4. Food processor should now have: tomatoes, peppers, garlic, and onion, add cilantro, oregano, lime juice, cumin, sugar, salt, garlic pow and onion pow. 

5. Blitz all together until pureed. 

6. Taste and adjust seasonings as you see fit. 

   1. Remember that as the salsa sits it will get more and more heat and flavor so maybe let it sit for an hour and see how it is after that!