Felix’s Salsa

Peel, cut up the onion. Remove the stem and seeds from the jalapenos. Peel and mince the garlic.

Put all ingredients but the salt and pepper into a food processor, and blend to your preference. (I like a rather fine salsa to use in cooking, but a chunkier salsa is fine.) Taste, and correct the seasoning with salt and pepper. More jalapenos can be added for more heat, and the other ingredients can be modified to suit your taste.

Felix’s original recipe starts with 3 large cans of tomatoes, or fresh tomatoes and chilies from his garden. I have seen a gallon of this disappear at parties he has catered.

Felix and I roast the fresh tomatoes, the onions and the chilies on the grill when we have the time, which gives the salsa a whole other dimension. It’s up to you.

My son has taken this recipe to the kitchen at his Harvard house and it is now a staple there. Felix gives his recipe to everyone who asks, so I am betraying no confidence in sharing it. It makes a “large” quart of salsa.

One more thing – it is wise to mince the garlic first or it is too unevenly mixed, even in the food processor. Everything else can be put in the food processor in large chunks.