Fiesta de Tomates!

Today is all about SALSA! Perhaps the greatest dip ever invented by mankind, salsa is also one of the most versatile dips there is! You can have mango salsa, green salsa, corn salsa, bean salsa, but today we are going to share with you a recipe for the good old tomato salsa! In our recent trip to Cuernavaca, Mexico, Jimmy bought a molcajete. A molcajete is a big stone bowl with a rock that you use to grind things up, basically a mortar and pestle. In Mexico molcajetes are used to make salsa, and boy is it good! If you don't have a molcajete, DO NOT FEAR! You can just as easily use a food processor, or go old school and bring out your trusty chefs knife!

Ingredients:

2 cloves of garlic, finely minced

1 small red onion, diced fine

Salt and pepper

1 jalapeno pepper, diced fine (leave the seeds in if you want it really spicy!)

1 bunch of cilantro, chopped (use parsley if your not a fan!)

1 lime juiced

4 pounds of tomatoes, chopped

*If using a molcajete:

Combine garlic, onion, and salt in your molcajete and begin mashing until you end up with

a paste. Meanwhile place tomatoes and pepper on a grill or skillet over medium-high heat, and roast until charred. Take off the grill and chop tomatoes and dice the pepper. Add the pepper to the molcajete and the cilantro. Stir to combine. Squeeze in the lime juice and

then add the tomatoes one at a time using the "pestle" to mash the tomatoes. Stir to combine, check for salt and pepper, then place in the fridge for 30-60 minutes to chill and let flavors combine. Serve with tortilla chips, and enjoy!

*If using food processor

Add garlic, and onion, along with salt into the food processor and pulse until throughly chopped. Next place the tomatoes and jalapeno on grill of skillet over medium-high heat until charred. Add tomatoes and jalapeno to the food processor along with lime juice, and cilantro. Pulse until tomatoes are chopped. Taste for salt, cover and chill for 30-60 minutes in the fridge. Serve with chips and enjoy!