Salsa

Ingredients
2 pounds of fresh tomatoes, stems removed
2-4 jalapeno peppers
2 serrano peppers
1 whole white onion, quartered
1 lime, juiced
1 cup fresh cilantro, chopped
2 cloves garlic, minced
1 tablespoon salt

Directions
Heat a cast iron pan over medium high heat. Place the tomatoes and peppers in the skillet. Rotate the vegetables occasionally as you see each side blister. This can take 15-20 minutes.

Remove from heat, cool, then remove the stems from the peppers. Remove the seeds if you would like, we keep them in because we like our salsa with a lot of heat.

Place the tomatoes, peppers, onions, and lime in a food processor and pulse quickly just until it is the texture you like. Add the garlic, cilantro and salt. Pulse again until the mixture is blended and chunky.

Enjoy with chips or any other way you would like. My husband loves this on top of hash browns or tater tots.