1. Put garlic cloves and jalapeño pieces in food processor (a blender can be used but will put a lot of air into the salsa and will not be able to be served immediately), pulse a few time until coarsely chopped. 2. Place roma tomatoes in a microwaveable dish and microwave for 1 minute or so on high, then remove skins. 3. Add diced tomatoes, lime juice, pepper, salt, and red pepper flakes to food processor, pulse 3 or 4 times until everything looks well mixed. 4. Add onion, roma tomatoes, and cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa. 5. If you want to remove the remaining metallic taste of the fresh tomato, cook over medium low heat in a non-reactive pot for about 15-20 minutes. 6. For best flavor, refrigerate over night to let flavors mingle. ---------------------------------------------------------------------------
Nutrition
Ingredients
