Mexina Salsa Verde

Ingredients

• 2  jalapeño chilies fresh
• 0.5 cup cilantro leaves chopped
• 3  tomatoes green
• 0.3 cup juice of lime 
• 1 medium onion chopped
• 8 servings salt and pepper to taste
• 1 large tomatoes red

Equipment

• pot
• blender

Directions

1. Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes.
2. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.