I've been looking for a recipe like this for years because restaurant salsa from authentic mexican restaurants makes me crazy!
Well here it is. It keeps for days in the frig and is perfect for using on your burritos, tacos, baked potatoes, collard greens, etc. throughout the week. It's so super easy and inexpensive to use canned tomatoes you have no excuse to pay double at the store now;)
2 14-oz cans organic chopped tomatoes
4 oz can green chiles
4 teaspoons minced garlic
5 green onions or red onions, coarsely chopped
1 handful fresh cilantro, coarsely chopped
sea salt (to taste)
freshly ground black pepper (4 or 5 turns or to taste)
1/4 teaspoon red pepper flakes OR 1 serrano pepper (split, seeded of membranes and chopped)
squeeze of lemon or lime (whatever you have, if you happen to have - i omit often)
Layer ingredients in the food processor in the order they are listed. Blend on pulse setting about 40 sec.
