Homemade Restaurant Style Salsa  


Yield: 6 cups

Prep Time: 15 minutes


Procedures:  Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

 *Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches.

 *Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.  I use ½ jalepeño, quartered, and ¼ seeds.