Elisa's Salsa Roja
6 large jalapeños
4 medium tomatoes or 6 Roma tomatoes
1/3 medium red onion
3 cloves garlic, crushed
1/2-3/4 c. cilantro, chopped
1 - 15 oz. can crushed tomatoes
Juice of 2 limes
Sea salt
Boil jalapeños for approximately 10 minutes. When cool, slice & remove seeds. In food processor, combine tomatoes, jalapeños, & onion. Chop well. Put in large bowl and add remaining ingredients.
Makes almost 2 quarts (7 cups).
