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1
Peel, cut up the onion.
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2
Remove the stem and seeds from the jalapenos.
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3
Peel and mince the garlic.
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4
Put all ingredients but the salt and pepper into a food processor, and blend to your preference.
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5
(I like a rather fine salsa to use in cooking, but a chunkier salsa is fine.)
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6
Taste, and correct the seasoning with salt and pepper.
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7
More jalapenos can be added for more heat, and the other ingredients can be modified to suit your taste.
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8
Felixs original recipe starts with 3 large cans of tomatoes, or fresh tomatoes and chilies from his garden.
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9
I have seen a gallon of this disappear at parties he has catered.
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10
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.
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11
Its up to you.
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12
My son has taken this recipe to the kitchen at his Harvard house and it is now a staple there.
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13
Felix gives his recipe to everyone who asks, so I am betraying no confidence in sharing it.
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14
It makes a large quart of salsa.
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15
One more thing it is wise to mince the garlic first or it is too unevenly mixed, even in the food processor.
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16
Everything else can be put in the food processor in large chunks.
