![Picture](/uploads/4/3/0/9/43096875/11788.jpeg?1445444491)
2 Medium size tomatoes
1/2 red onion
2 hatch chiles
2 tablespoons lime juice
1/2 cup cilantro
pinch of dried oregano
pinch of cumin
salt and pepper to taste
1/2 red onion
2 hatch chiles
2 tablespoons lime juice
1/2 cup cilantro
pinch of dried oregano
pinch of cumin
salt and pepper to taste
1. Start by chopping the tomatoes, chiles, and onions. They do not need to be diced finely as the food processor will help with that! Be very careful while handling the chile peppers, they can easily burn your eyes! Also, if you don't like your salsa very hot you may want to opt for jalapeños and be sure to get all the seeds out. Hatch chiles are very spicy, especially if you leave the seeds in it.
2. Place all of the ingredients in a food processor. Only pulse it a couple of time or until its the consistency you like.
3. Add salt and pepper to taste. If you find the salsa is too hot, add some more chopped tomato. If it isn't hot enough for you, add a few of the seeds from the chilies.
4. Let sit for an hour or so in the fridge for the flavors to mingle, then you're ready to serve it!
2. Place all of the ingredients in a food processor. Only pulse it a couple of time or until its the consistency you like.
3. Add salt and pepper to taste. If you find the salsa is too hot, add some more chopped tomato. If it isn't hot enough for you, add a few of the seeds from the chilies.
4. Let sit for an hour or so in the fridge for the flavors to mingle, then you're ready to serve it!