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Tomato Salsa
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1-1/2 lbs. Tomatoes, seeded, chopped
1 Medium purple onion, chopped
1 Large clove garlic, chopped
3 Scallions or green onions, chopped
1 to 2 Large fresh jalapeño pepper, seeded, chopped
1/4 cup fresh cilantro leaves, chopped
1 to 3 Small cans of green chiles, depending upon taste
1 Tbl. Olive oil
2 Tbl. Fresh lime juice
1/2 tsp. Salt
1/4 tsp. Cumin
1 tsp. Red wine vinegar
2 Tbl. Tomato juice
Combine onion, garlic, jalapeño and cilantro in blender or food processor. Pulse until finely chopped, but not pureed.
Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped -- not too smooth.
Cover and refrigerate for about an hour before serving. Makes about 4 cups.
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