Tuesday, May 5, 2009

Happy Cinco de Mayo!

In celebration of Cinco de Mayo here is Paul's favorite salsa recipe, from our friend Tom. We make it often and everyone loves it. You can adjust the heat by omitting the jalapeno and using either mild, medium or hot Rotel tomatoes. Enjoy!

Tom's Salsa

2 cans stewed tomatoes, drained. (plain)
2 cans Rotel tomatoes, drained. (I use mild and there's still a kick)
1 bunch fresh cilantro
1-2 cloves garlic
1 pint of cherry tomatoes
1 bunch of scallions
1 jalapeno, seeded (can be omitted)
1/2 tsp cumin
salt and pepper to taste

In a food processor, process garlic,scallions and jalapeno. Add fresh tomatoes and pulse until chopped. Add the 4 cans of drained tomatoes, cilantro and cumin and pulse several times until desired consistency is reached. Adjust seasoning with salt and pepper. Serve with chips.

If you don't have a food processor, you can use a blender, or a big knife and chop, chop, chop.

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