1 lb. peeled plum tomatoes
6 large jalapeño peppers (stems removed, remove seeds for milder salsa)
1 onion (quartered)
3 peeled garlic cloves
1/2 cup cilantro
1 tsp cumin
1Tbsp lemon juice
1 Tbsp white vinegar
salt to taste
To a pot add whole tomatoes and whole jalapeño peppers, quartered onion, peeled garlic gloves, cilantro and a dash of salt. Fill pot will enough water to cover the vegetables, bring it to a boil. Cook vegetables until tender. Transfer vegetables to a a blender using a slotted spoon. Blend until smooth. Add cumin, lemon juice, white vinegar and mix well. Add salt to taste.
For a hotter salsa substitute habanero, ghost or Carolina reaper peppers.
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