Preparation Time: 5 minutes
6 cups tomatoes, cored and cut into large chunks
1 teaspoon garlic clove, peeled and smashed
1 large jalapeno chili, stemmed, seeded if desired and rough chopped
1 small habanero chili, stemmed, seeded, and chopped
1 tablespoon chicken bouillon concentrate
1 cup fresh cilantro
1 tablespoon salt
1. Place all ingredients in a large food processor with a blade. Process until puréed to the texture of your choice. If you like your salsa chunky, make sure that you hand-cut the hot peppers into a fine dice!
2. If you don’t like to much heat, remove the seed and veins from the jalapeno chili as well or cut the habanero pepper in half.