¼ oz of fresh Jalapeno Peppers (or 2 ¼ tsp of bottled)
2 lbs 12oz of tomatoes, cored
1/3 cup of fresh cilantro, coarsely chopped
2/3 cup of onion, peeled and quartered
1-2 cloves of fresh garlic
¼ tsp of salt
2 ¼ tsp of white wine vinegar
Steps
If using fresh jalapeños: Cut off stems and discard. Slice in half, lengthwise. Remove seeds with a small spoon or by hand. If using bottled jalapeños skip this step. Note: Use gloves when preparing jalapeños.
Add to a buffalo chopper or food processor: The fresh or bottled jalapeños, tomatoes (cut in quarters if using food processor), cilantro, onion and garlic. Chop in buffalo chopper or pulse in food processor JUST until coarsely chopped.
Stir in salt. Before serving, stir in the vinegar. CCP: Hold for cold service at 41°F or lower.
