Salsa

Ingredients:

• 1 (28 ounce) can whole tomatoes with juice

• 2 (10 ounce) cans diced tomatoes with green chilies

• ½ onion, chopped

• 2 cloves garlic, minced

• 1 whole jalapeño, chopped (deseed depending on heat preference)

• Pinch of ground cumin

• 1 bundle of cilantro, destemmed

• 2 limes, juiced

• Optional: spoonful of honey or maple syrup

Directions:

1. Add all ingredients to a blender or food processor and pulse several times until desired consistency is reached. Season with salt.

2. Best if refrigerated for at least 1 hour before serving.

   Notes: Our preferred variation is to leave it somewhat chunky and use about half of the jalapeño seeds. Add on top of desired dish or enjoy as a dip with chips (Siete).

   You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.

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