- 2 pints of grape tomatoes (or 6 large tomatoes)
- 1 large onion
- 1 lime
- 3 garlic cloves
- Some cilantro
- Salt and black pepper
- Cumin, chili powder, paprika
- Olive oil
In a food processors mince the onion with the garlic. Separate in two portions.
Now mince 1 pint of tomatoes.
Get a large sauce pan hot. Add some olive oil, half of the onion/garlic mince and season with the salt, pepper, chili powder, cumin and paprika. I have no measurements for that, I just add stuff until it tastes good.
Sautee the onions, garlic and spices for 3-4 minutes. Add the minced tomatoes. Cook it for about 6 minutes longer.
Back to the food processor. Add the last pint of tomatoes, the cilantro and the other half of the onion/garlic mix. Puree it all.
In a bowl add the cooked salsa to the raw salsa. Squeeze that lime in there and adjust the seasoning. Add a jalapeño or two if you like heat. Refrigerate for a few hours to concentrate the flavors.