Chef Jim's Salsa Fresca

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   Note 1 You can adjust the heat.

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   One jalapeno seeds and veins removed will be fairly mild.

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   2 with seeds and veins, will be medium.

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   Substituing Serrano peppers will increase the heat since the Serrano chili is about 3 times hotter than a jalapeno.

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   The lime should be peeled like an orange.

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   You will be using the pulp and seeds (since they're small.

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   But if this seems like too much lime, cut the amount in half.

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   In my region of the country, people like the lime flavor) In a food processor (or high speed blender), mix the chili peppers, garlic, lime, and some of the juice from the canned tomatoes.

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   Blend until your mixture is almost pureed.

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    Chop the tomatoes and onions fine.

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    The Roma tomatoes are used because they are nice and firm, the sweet onions are used because they add sweetness without sugar.

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    The Mexican style canned tomatoes are used because they have the correct seasoning in them already.

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    Chop the cilantro as finely as you can.

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    (Big chunks of cilantro take away from the Salsa's appeal).

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    Mix all the ingredients together, including the reserved tomato liquid, and refrigerate covered for 1 hour (this allows the flavors to blend).

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    Serve with warm tortilla chips.

* Per serving · 4 servings · Values may vary.