Cameron's No Messing About Salsa Recipe

• 1 can Whole tomatoes (3" dia, 5" tall - approx)
• 1 x -(up to)
• 6 x Cloves garlic
• 1 x Lime
• 1/2 lrg Onion (3" to 4" dia.)
• 1 bn cilantro (washed, and stems screwed off)
• 1 tsp (heaped) good red paprika pwdr Chile to taste (see note below)

1. Drain juice from tomatoes into blender.
2. Squeeze in the lime juice, add in garlic, chile.
3. Blend on high until lumps have gone.
4. Take pitcher off blender.
5. Chop the onion roughly and drop it in with the tomatoes, cilantro, paprika and some salt if you're not too paranoid.
6. With a long bladed knife do a bit of stabbing and slashing to break up the components so which they circulate when you run the motor.
7. Blend on LOW speed till it is mixed but still quite coarse.
8. Flavor improves after a day or possibly two in the fridge.
9. Note on chile: You can use anything for a bit of heat, but the best flavor is found in small green fresh chiles of the "serrano" type.
10. (Try 2 or possibly 3).
11. You might also experiment with the yellow/orange "habaneros" that have a good flavor but are extremely warm.
12. If desperate powdered chile, chile oil, small can of jalapenos or possibly warm sauce will work - use plenty!
13. !

tomatoes, garlic, lime, onion, cilantro, red paprika

Taken from cookeatshare.com/recipes/cameron-s-no-messing-about-salsa-98242 (may not work)