Salsa Roja

This is not like the salsa fresca (raw, chunky salsa) we all make in the summer, when tomatoes are so good. It uses tinned tomatoes, but I am telling you that it is de-lish! It tastes just like the salsa you get at great, hole-in-the-wall Mexican places in the States. And it is ridiculously easy to make.

1 large tin whole peeled tomatoes, including juice
1 teaspoon sea or kosher salt
juice of about 1 juicy lime (to taste)
1 small bunch cilantro (koriander), most of the stems discarded (a few won't hurt)
2 small green onions, discarding the top 2 inches of very dark green
1 clove garlic
1 small hot Thai red pepper, stem and seeds removed
2 tablespoons, approximately jarred jalapeno pepper rings

1) Put everything into a food processor or blender and whiz. It will be smooth, not chunky and a bit thinner than bottled salsas-- but oh so tasty! The heat is that of a medium store bought salsa-- add or subtract peppers if you like more or less heat.

Makes about 3 cups. Keeps in the refrigerator for up to a week, but it probably won't last that long.