by Bret Jennings, Chef , Elaine’s on Franklin, Chapel Hill, N.C.
- 1 clove garlic, thinly sliced
- 1/4 red onion, thinly sliced
- 1 small bunch cilantro, washed
- 1 tablespoon ground cumin
- Juice of 1 lime
- 1 teaspoon kosher salt
- 1 pound roma tomatoes, cored and peeled
- 2 jalapeños, blanched (optional)
Place all ingredients in a blender or food processor. Pulse until the ingredients are combined, but still slightly chunky.