4 ripe tomatoes; cored 10 fresh jalapenos 1/2 ts garlic; chopped 1 salt; to taste 1 freshly ground black pepper; - to taste
Instructions
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.
