3 Roma tomatoes
3 jalapeno peppers
2 Serrano peppers
½ cup cilantro, unpacked
½ lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
½ teaspoon ground cumin
14½ ounces canned tomatoes, drained and juice reserved
Cooking Method
Put the first
9 ingredients into a food processor along with just the juice from the
canned tomatoes.
Process on low for about 10 seconds, until
mixture is evenly chopped and mixed well.
Add the
tomatoes and process them into the salsa.
This should take about 5
seconds at low speed.
Pour salsa
into a bowl and serve with tortilla chips.
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