Salsa Roja

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4-6 cloves of garlic, your call

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1 – 28 ounce can of diced San Marzano tomatoes (yes, Italian tomatoes!)
Half a bunch of cilantro, large stems trimmed away
2 t salt

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1 large jalapeño, stem removed and sliced in half lengthwise, cut into chunks
1 small white onion, cut into chunks

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2 T EVOO

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Using a food processor fitted with the steel blade, drop the cloves of garlic through the feed tube while machine is running. Stop machine and scrape down sides. Run again for even chopping.

Add tomatoes, salt and cilantro. Process until a smooth consistency is achieved. Pour tomato mix into a mixing bowl.

Place jalapeño and onion chunks into the processor. CAREFULLY, pulse mixture until pepper and onion are similar in size. If you over process, you will get a wet onion juice. No bueno. Add onion mix into the tomato mix. Add EVOO and stir to combine. YUM. Place in the refrigerator. Delicious for several days. After that, onion and garlic can overwhelm.

Note: For a spicy version, leave all seeds and membranes of the jalapeño intact. For a milder version, remove all seeds and membranes. Or, meet in the middle.

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