By: Melanie King
8 ripe tomatoes
1 can diced or Mexican stewed tomatoes
1 t. salt
1 bunch cilantro
1 bunch green onions
4 jalapeños
1 clove garlic
Directions:
Boil jalapeños in water for 2 minutes. Chop tomatoes in food processor; strain out and keep juice in separate container. Chop cilantro, green onions, garlic, and jalapeños (with seeds removed) in food processor. Combine all chopped ingredients, canned tomatoes, and salt. Add as much reserved juice as desired.
No comments:
Post a Comment