Wednesday, May 28, 2014

El Chico's Salsa


2 cups chopped tomatoes OR 1 (24 ounce can whole tomatoes...
1/4 cup chopped onions
1 whole jalapeno (canned or fresh)
1 clove garlic, mashed (large clove)
1/2 teaspoon Salt
1/4 teaspoon pepper
1 teaspoon sugar
1 tablespoon apple cider vinegar


Place all ingredients in food processor or blender. Process until everything is chopped well. The secret to the salsa is refrigeration - at least 8 hours before serving. The older the better.