Ingredients:
3 large green tomatoes
1 large red tomato
12 ounce jar of sliced jalapenos
1 medium onion
½ cup of cilantro
¼ cup of lime juice, lemon juice can be substituted
½ cup sour creamSalt and pepper to taste
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Cut green and red tomatoes into chunks and place in a large pot with the jalapenos and about a cup of water. Bring to a boil, then turn down to medium and cook until tomatoes are tender.
In a food processor, pulse onion and cilantro a couple of times. No need to over do it.
When tomatoes are tender and cooled somewhat, add the food processor. Pulse a few times, add lime juice and sour cream. Process until you get the consistency you like. If you like your salsa chunkier, process less, if you want it smoother, leave it go a little longer.
Put mixture in the refrigerator until chilled. You can eat it when it’s still warm, but it will taste a lot spicier.
Best if served with homemade tortilla chips!