1 clove garlic
1/2 cup fresh cilantro, loosely packed
1 can (14 1/2 ounces) Mexican-style stewed tomatoes
Peel the garlic. Turn on a blender or food processor and drop the garlic onto the
moving blade. Process until finely chopped. Add the cilantro and pulse to chop
fine. Squeeze the juice from the lime half into the blender. Add the tomatoes and
pulse 2 or 3 times for chunky salsa or blend until smooth, about 15 seconds. Serve
at once or refrigerate until ready to serve.
Makes about 2 cups.