28 oz. can Whole Tomatoes, preferably fire-roasted, Muir Glen
7 oz. can Green Chiles, concasser
1 ea. Jalapeño, deseeded and concasser
1 cl. Garlic, concasser
2 ea. Scallions, concasser
1 ea. Bell Pepper, concasser
¼ ea. Red Onion, concasser
¼ ea. White Onion, concasser
Seasoning
1 T Extra Virgin Olive Oil
2 t Red Wine Vinegar
2 ea. Lime Juice
¼ t Oregano, fresh
¼ c. Cilantro, fresh
TT Salt
TT Black Pepper
Instructions
Prep
Drain off about half of the tomato juice from the can (about 1/3 cup) and discard it.
Cook
In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onions, peppers, herbs, liquids, and salt.
Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
Finish
Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.