Luna de Noche Cilantro Salsa

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Luna de Noche Cilantro Salsa

 

2 (32-oz) cans Whole Peeled Tomatoes

3 jalapeño peppers

5 bunches Cilantro

2 tbsp granulated garlic

2 tbsp salt

2 tbsp red pepper flakes

1 tbsp vegetable oil

1 tsp black pepper

 

 

 

 

 

Boil the Jalapenos until tender. Drain. Remove the seeds and membranes.

Remove and discard the stalks off one bunch of the cilantro, then coarsely chop

the leaves and set aside to be added to the salsa at the end. Remove and discard

the stalks off the remaining bunches of cilantro.

Working in batches, in a blender or food processor, puree the tomatoes,

cilantro, and jalapeños. As each batch finishes, pour into a large bowl. When

it’s all blended, add in the spices and oil and mix well with a spoon. Add in

the chopped cilantro and mix again. The flavor intensifies over time.

 

Many, many servings.