Salsa
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2 (14.5-ounce) cans whole tomatoes
1 medium onion, finely chopped
1 clove garlic, finely minced
3 Tablespoons finely chopped jalapeño peppers
Juice of ½ lime
2 Tablespoons chopped fresh parsley
Salt (try ¼ teaspoon)
Freshly ground pepper (try ¼ teaspoon) to taste
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Drain juice from tomatoes and reserve. Mix one can tomatoes, coarsely chopped and remaining ingredients in a large bowl; place in blender. Add second can of tomatoes (leave whole). Pulse blend several times until mixture is well chopped, but still chunky. If mixture is too thick, add some of the reserved juice to the desired consistency. Refrigerate. Yield: 4 cups.
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