Tomato Salsa

See the RecipePenny De Los Santos

This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope (www.colinshope.org).

Tomato Salsa
This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope.
Yield: makes 4 1/2 Cups

Ingredients

  • 7 cloves garlic
  • 2 serrano chiles, stemmed, halved, and seeded
  • 1 habanero chile, stemmed, halved, and seeded
  • 2 medium beefsteak tomatoes, cored and seeded
  • ½ white onion
  • 1½ cups canned, drained, and diced fire-roasted tomatoes
  • ⅓ cups fresh lime juice
  • ¼ cups chopped cilantro leaves
  • 3 scallions, thinly sliced
  • Kosher salt, to taste

Instructions

  1. In a food processor, chop garlic and chiles. Add beefsteak tomatoes and onion; pulse until chopped. Add fire-roasted tomatoes, lime juice, cilantro, and scallions; pulse until roughly chopped. Season with salt.