Cookbook:Salsa Fresca

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• 2 garlic cloves
• 4 jalapeño chilis, sliced in half, seeded, and veined
• 1 medium onion
• ¼ cup cilantro leaves
• 2 large, or 6 small tomatoes, cored

1. Chop the ingredients in order listed.
2. If using food processor or blender, drop in with the blades running, but avoid liquefying the tomatoes.

• If you plan to store the sauce in the refrigerator, place in a jar and pour a tablespoon of vegetable oil over the top.