Cookbook:Salsa Fresca

| Mexican cuisine | Tex-Mex cuisine | Vegetarian cuisine

Ingredients

 * 2 garlic cloves
 * 4 jalapeño chilis, sliced in half, seeded, and veined
 * 1 medium onion
 * ¼ cup cilantro leaves
 * 2 large, or 6 small tomatoes, cored

Procedure

 * 1) Chop the ingredients in order listed.
 * 2) If using food processor or blender, drop in with the blades running, but avoid liquefying the tomatoes.

Notes, tips, and variations

 * If you plan to store the sauce in the refrigerator, place in a jar and pour a tablespoon of vegetable oil over the top.