Peppers, jalapeño, fresh
Tomatoes, cored
Cilantro, fresh, coarsely chopped
Onion, peeled and quartered
Garlic, fresh cloves, chopped
Salt
Vinegar, white
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1 oz
2 lbs 12 oz
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1/3 cup
2/3 cup
1 ¼ tsp
¼ tsp
2 ¼ tsp
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Cut off stems of jalapenos, slice in half, lengthwise. Remove seeds with a small spoon or by hand. Note: Use gloves when preparing jalapenos.
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Add to a buffalo chopper or food processor, the jalapenos, tomatoes, cilantro, onion, and garlic. Chop in buffalo chopper or pulse in food processor JUST until coarsely chopped.
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Stir in salt. Before serving, stir in the vinegar.
CCP: Hold for cold service at 41ºF or lower.
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