Iguana Salsa

Ingredients:

4 Vine-ripe tomatoes

1/2 Yellow onion

1 Red onion

1/2 lb Poblanos or Jalapeno peppers, diced

1 oz garlic cloves

1/2 bunch of cilantro (or to taste)

4 Tbsp kosher salt

Juice of (2) limes

Kosher salt and pepper (to taste)

Instructions:

1. Cut tops off of all the tomatoes and place half in a food processor with 2 Tbsp of kosher salt.

2. Puree until all smooth.

3. Remove and place in a large colander to drain.

4. Add the other half of the tomatoes and add 2 Tbsp of kosher salt.

5. Run in processor until smooth.

6. Place in colander with other tomatoes to drain off as much juice as possible.

7. Meanwhile, peel and coarsely chop the onions and add them to the food processor.

8. Cut the poblano (jalapeno) peppers in half.

9. Remove the seeds and stems and coarsely chop.

10. Coarsely chop the cilantro with a sharp knife.

11. Add the peppers, cilantro, lime juice, onions and garlic to the food processor.

12. Puree until smooth.

13. Stir the tomatoes in the colander to remove the excess juice.

14. Place the tomatoes in a large bowl and mix in the onion and pepper mixture.

15. Add additional salt and pepper to taste.

HINT: Place leftovers in a sealable container and store in the refrigerator.

Nutrition Facts per Serving: (Serving size = 1/2 cup)

• Calories: 31

• Total Fat: 0.3g

• Cholesterol: 0 mg

• Dietary Fiber: 1.9 g

• Sugar: 3.3 g

• Protein: 1.3 g