Fresh Salsa, 3/5/13

Chef Robert Hall

Winthrop Rockefeller InstituteIngredients3 tablespoons yellow onion (approx. 1/4 medium onion)2 small cloves garlic3 small ripe tomatoes1 Jalapeno 1/2 teaspoon ground cumin 1/2 teaspoon ground chipotle 1/4 fresh cilantro1 1/2 to 2 tablespoons lime juiceSalt to tasteDirectionsCombine all ingredients in a food processor andpulse until thoroughly combined and chopped as fine as desired.{}Refrigerate for at least {}4 hours to blend flavors.Makes about 2 cups of salsa.