This recipe comes from a friend I saw prepare this salsa a few years ago. I've been making it like this since, minus the extra jalapenos - I can't eat anything too spicy. Be careful because the longer the salsa sits, the spicier it gets. By tomorrow my salsa is sure to be way spicier than it tasted today. I'm pretty darn Caucasian, so my taste buds are a little sensitive.
Serve and eat with Blue Organic Corn Chips as they contain more protein than their yellow or white corn counterparts. In addition, blue corn tortillas have a lower starch content and lower glycemic index (GI) than regular corn tortillas.
I've also served this salsa over a plain grilled chicken breast for a healthy yet flavorful main dish.
4 large tomatoes
3/4 bunch of cilantro
1 bunch green onions
1-2 tablespoons lime juice
Bring a large pot of water to a boil. Drop in 4 tomatoes and 1 jalapeno. In the picture below, I cooked two jalapenos because I wasn't sure how spicy I wanted the salsa. In the end I only used one.
Once the skin on the tomato begins to peel off, remove the tomatoes from the water and cut out the hard stem area. Next, cut the stem off of the jalapeno and add it to the food processor (or blender) with the tomatoes. If you cannot fit everything into the food processor, puree the ingredients in batches. Add the cilantro, green onions, salt and lime juice to the food processor as well. Puree well.
Pour salsa into a bowl and serve warm! This salsa is truly best when warm, but make sure you refrigerate the leftovers - it's still delicious cold.