Salsa Roja

Elisa's Salsa Roja

6 large jalapeños 4 medium tomatoes or 6 Roma tomatoes 1/3 medium red onion 3 cloves garlic, crushed 1/2-3/4 c. cilantro, chopped 1 - 15 oz. can crushed tomatoes Juice of 2 limes Sea salt

Boil jalapeños for approximately 10 minutes. When cool, slice & remove seeds. In food processor, combine tomatoes, jalapeños, & onion. Chop well. Put in large bowl and add remaining ingredients.

Makes almost 2 quarts (7 cups).