1 bunch Cilantro
2 Onions (red or white)
4-6 cloves Garlic
3-12 Tomatoes (medium varieties vs. smaller Romas)
4 tablespoons Lime Juice or juice of 1-2 whole limes (fresh if possible)
1 teaspoon Salt
1/2 can or large handful of diced pineapple
Cut all ingredients so they’ll fit in the blender or food processor. If using canned pineapple, add juice from can to the blender first to loosen up the ingredients. Don’t worry about seeding the peppers or stemming the cilantro. Add it to the blender.
Pulse till scoopable consistency, too watery and it will slide right off a chip. We prefer one that is silky yet has some sticking power (though you might like it differently).
Depending on the vegetables used, your mix might require a little more lime, salt or even pineapple, which cuts the heat for more tender mouths, making this a perfect salsa for a group of all sorts!