Salsa
Servings: 7 cups
Ingredients
- 1 can 28 oz of tomatoes with their juice, chopped
- ½ cup of onion finely chopped
- 1 garlic clove minced
- 1 jalapeño pepper rubbed with olive oil roasted, deveined, seeded and minced
- ½ cup of cilantro leaves chopped
- ¼ cup of fresh lemon juice
- Coarse sea salt
Instructions
- In the bowl of a food processor, process all ingredients by pulsing 5-6 times.
- Refrigerate in a sterilized jar.
Notes
This salsa can be keep refrigerated up to one week.