Start by grilling or roasting the tomatoes and jalapeños. I like to cook the tomatoes and jalapeños in a grill basket for ease and to prevent the skins from sticking to the grill. I cook them on high heat/flame so the skins get nice and dark.
This recipe is very simple. All you do is add the ingredients to a food processor. It is important however, to pay attention to the order you add them in to control the chunkiness of the salsa. Here is the order I use:
- Pulse garlic and lime juice in food processor.
- Rough chop roasted tomatoes and jalapeños. Add to food processor and pulse. NOTE: Remove jalapeño seeds if you do not want hot salsa.
- Rough chop raw tomatoes and onion. Lightly pulse in food processor until desired chunkiness.
- Add cilantro and salt and pulse one final time.