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Ingredients
- 1 can (large Sized) San Marzano Tomatoes
- 2 pieces Whole Jalapenos
- 2 cloves Garlic, Minced
- 1/2 teaspoons Ground Cumin
- 2 pinches Salt And Pepper, Or To Taste
Method
- Peel, cut up the onion.
- Remove the stem and seeds from the jalapenos.
- Peel and mince the garlic.
- Put all ingredients but the salt and pepper into a food processor, and blend to your preference.
- (I like a rather fine salsa to use in cooking, but a chunkier salsa is fine.)
- Taste, and correct the seasoning with salt and pepper.
- More jalapenos can be added for more heat, and the other ingredients can be modified to suit your taste.
- Felixs original recipe starts with 3 large cans of tomatoes, or fresh tomatoes and chilies from his garden.
- I have seen a gallon of this disappear at parties he has catered.
- Felix and I roast the fresh tomatoes, the onions and the chilies on the grill when we have the time, which gives the salsa a whole other dimension.
- Its up to you.
- My son has taken this recipe to the kitchen at his Harvard house and it is now a staple there.
- Felix gives his recipe to everyone who asks, so I am betraying no confidence in sharing it.
- It makes a large quart of salsa.
- One more thing it is wise to mince the garlic first or it is too unevenly mixed, even in the food processor.
- Everything else can be put in the food processor in large chunks.
