Ingredients:
- 3 cloves minced garlic
- 1/4 onion
- 1/4 green bell pepper
- 1/2 of a diced jalapeno pepper (more or less to taste)
- 1/4 C chopped fresh cilantro (not dried!)
- juice of 1/2 a fresh lime
- 1 tsp. sea salt or whatever your favorite salt
- 8-9 Roma tomatoes
- 3 tomatillos
Directions:
I’ve often cut everything up by hand. Pulse the food processor or it can make this too blended up and not as good. Consistency should be chunky, not mushy.
Comments:
This can be better or worse the second depending on the pepper – simply add more stuff to it fix it. The recipe is from my camping food processor cookbook. It was a very cool device that spun blades around kind of like a salad spinner, but it melted into oblivion when our property was consumed in the Black Mountain Fire of ’03. I still sometimes get tears in my eyes when I first smell wildland fires in the summer. This salsa always cures those blues.