Tomato Salsa

Name: Tomato Salsa
Total time: PT0D0H0M
Yield: makes 4 1/2 Cups
Ingredients: 7 cloves garlic; 2 serrano chiles, stemmed, halved, and seeded; 1 habanero chile, stemmed, halved, and seeded; 2 medium beefsteak tomatoes, cored and seeded; ½ white onion; 1½ cups canned, drained, and diced fire-roasted tomatoes; ⅓ cups fresh lime juice; ¼ cups chopped cilantro leaves; 3 scallions, thinly sliced; Kosher salt, to taste

Serves
makes 4 1/2 Cups

PENNY DE LOS SANTOS

This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope (www.colinshope.org).

Ingredients

7 cloves garlic
2 serrano chiles, stemmed, halved, and seeded
1 habanero chile, stemmed, halved, and seeded
2 medium beefsteak tomatoes, cored and seeded
½ white onion
1½ cups canned, drained, and diced fire-roasted tomatoes
⅓ cups fresh lime juice
¼ cups chopped cilantro leaves
3 scallions, thinly sliced
Kosher salt, to taste

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Instructions

Step 1

In a food processor, chop garlic and chiles. Add beefsteak tomatoes and onion; pulse until chopped. Add fire-roasted tomatoes, lime juice, cilantro, and scallions; pulse until roughly chopped. Season with salt.

In a food processor, chop garlic and chiles. Add beefsteak tomatoes and onion; pulse until chopped. Add fire-roasted tomatoes, lime juice, cilantro, and scallions; pulse until roughly chopped. Season with salt.