Salsa and tortilla chips -- always a favorite snack duo at get-togethers.
1 (14.5-ounce) can fire-roasted tomatoes, drained
1 medium onion, quartered
10 large garlic cloves
3 jalapeño chilies, stemmed, seeded
1 bunch fresh cilantro, stems trimmed
4 large tomatoes, seeded, quartered
1 (7-ounce) can diced green chilies
6 large green onions, finely chopped
2 teaspoons green Tabasco sauce
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
- Process tomatoes, onion, garlic cloves, jalapeños and half of cilantro in processor to a chunky purée. Transfer mixture to a large bowl.
- Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season to taste with salt and pepper. Cover and refrigerate least 1 hour before serving.
- Serve with tortilla chips.
Makes about 8 cups.