Recipe goes faster if your chopping and dicing are done ahead -- onions are a must.
1.) Rinse and chop 12 roma tomatoes, place in large glass bowl, sprinkle with salt and pepper.
2.) Wash and chop cilantro and add to the glass bowl.
3.) Roll both limes and juice over top of romas and cilantro.
4.) Drain onions and add to bowl.
5.) Rinse and chop jalapenos, add to bowl.
6.) In a blender, *puree home canned tomatoes, or your fresh beefsteak tomatoes and sea salt.
7.) Pour tomato puree over all other ingredients in bowl.
8.) Stir, salt and pepper to taste.
May be served immediately, chilled for up to one hour, or briefly warmed to draw out the cilantro flavor.
* May substitute blended tomatoes with your favorite canned tomato juice, if so, go easy on the salt! I prefer not as I swear I can taste the tin--even in bottled tomato juice!
** Try adding fresh, crushed garlic, frozen corn, black or garbanzo beans.
*** For a thick, delicious, chunky salsa, omit tomato puree.