Classic Salsacondiments, salsa, sauces 4.00 ripe tomatoes -- cored 10.00 fresh jalapenos 0.50 teaspoon garlic -- chopped 1 salt -- to taste 1 freshly ground black pepper 1 to taste This classic salsa starts with fresh tomatoes, but canned tomatoes can be substituted. Tasting as you go is a must, since the heat of jalapenos varies. With a paring knife, cut a small "X" in the bottom of each tomato. Place tomatoes in a large pot of boiling water 10 seconds to loosen skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper. Blend to desired consistency. Makes about 3 cups. |
