13 medium vine-ripe tomatoes chopped
1/2 cup finely chopped onion
2 tbsp. finely chopped cilantro
2 tbsp. finely chopped jalapeno-Seeds removed
Juice of 3 limes
Juice of 1 lemon
1 tsp sugar
1 tbsp. olive oil
Salt and pepper to taste
Combine all ingredients together and use an immersion blender to blend everything. You can make it really smooth. (restaurant style) If you have a picky eater in the house, blend until there is no trace of vegetable left. 🙂 Refrigerate for at least 1 hour, but preferably 12 hours before serving. This gives the salsa time to get to know each other. Use within 3 days unless you are one of those awesome people that cans food. If you have a proper seal from canning this will hold up to 6 months unopened. Enjoy!
PS You may notice a few avocados that found their way into this bowl. It’s always good to throw them in last minute.