2fresh jalapeno peppers, seeded and coarsely chopped
4clovesgarlic, peeled and halved
2large vine-ripened tomatoes(or 5 to 6 roma tomatoes)
28oz.can diced tomatoes, drained
½yellow onion, peeled and coarsely chopped
2tablespoonsred wine vinegar
½teaspoonground cayenne pepper
small handful fresh cilantro leaves
juice of one lime
Combine the jalapenos and garlic in the bowl of a food processor and process until finely chopped (scraping down the sides of the bowl as necessary.) Add the rest of the ingredients and process in one-second pulses until the salsa is at your desired consistency (about 3-5 pulses). DO NOT PUREE!
Can be served immediately, but best after chilled for 2 hours for flavors to blend. Store in airtight container in refrigerator for up to two weeks.
This salsa can be served cold, however, I like it best at room temperature. Remove desired amount of salsa from fridge 20 minutes before serving.