Fresh Salsa

• 2 fresh jalapeno peppers, seeded and very coarsely chopped
• 4 cloves garlic, halved
• 2 large vine-ripened tomatoes
• 1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
• 2 tbsp. red wine vinegar
• 1 tbsp. cumin
• 1/2 sweet yellow onion, coarsely chopped
• 1/4 tsp. salt
• 1/2 tsp. ground cayenne pepper
• 1/4 cup fresh cilantro
• juice of one lime

1. Directions:
2. In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don't overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

jalapeno peppers, garlic, tomatoes, tomatoes, red wine vinegar, cumin, sweet yellow onion, salt, ground cayenne pepper, fresh cilantro, lime

Taken from www.epicurious.com/recipes/member/views/fresh-salsa-50184185 (may not work)