Ingredients (use vegan versions):
- 6 whole vine ripened tomatoes
- 1 burmuda or viadalia onion
- 2 medium carrots
- 1 seeded bell pepper
- 2 cloves of garlic
- 1 to 3 japaleno peppers, seeded, but not skinned
- optional: few leaves fresh cilantro
Directions:
Serves: 6.
Preparation time: 15 min.
I like my salsa chunky, so I begin by putting the carrots into the
blender. I don't "whiz" this into a puree, but leave it in pea sized
pieces. Next, add the onion and bell pepper, then the tomatoes, one
at a time. Last of all, add the garlic, peppers, and cilantro, if
desired. This also requires salt to taste. enjoy on corn chips!
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