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• 1-1/2 pounds ripe tomatoes, seeded, chopped
• 1 medium purple onion, chopped
• 1 large clove garlic, chopped
• 3 scallions or green onions, chopped
• 1 to 2 large fresh jalapeño pepper, seeded, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 to 3 small cans of green chiles, depending upon taste
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 teaspoon red wine vinegar
• 2 tablespoons tomato juice

Combine onion, garlic, jalapeño and cilantro in blender or food processor. Pulse until finely chopped, but not puréed.

Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped -- not too smooth.

Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about 4 cups.

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Note: This salsa is best if brought back to near-room temperature when it is served.

For more salsa recipes, see:

• Salsa Time - Salsa recipes by John Raven
• Tex-Mex Salsa
• Canteloupe Salsa
• Rojo Salsa
• Smoky Tomatillo Salsa

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