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Makes 3 cups

• 1 large onion, peeled and coarsely chopped
• 5 cloves garlic, peeled and cut in half
• 4 jalapeno peppers, seeded and diced (use rubber gloves when handling hot peppers)
• 8 plum tomatoes, cored and cut in half
• 2 tablespoons olive oil
• 2 long green chiles, seeded and diced
• 1/4 cup fresh lime juice
• 2 teaspoons ground cumin
• 1 small bunch fresh cilantro, finely chopped
• 1 cup water
• Salt and pepper, to taste

Cooking Directions
In a large, heavy heatproof pan, spread the onion, garlic, jalapenos, and tomatoes.

Drizzle olive oil over all.

Place pan under the broiler and cook until tomatoes are charred, about 8 minutes.

Remove and cool to room temperature.

Place mixture in a blender or food processor.
Add lime juice, cumin, cilantro and water.
Process until well combined and slightly chunky, but not completely liquified.
Season to taste with salt and pepper.

Serving Suggestions
Make your own salsa for your next get-together. Adjust heat and chunkiness to suit your style. Serve with Quarterback Quesadillas or with tortilla chips.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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