Tomato Salsa #95
Makes approximately 2 1/2 cups salsa
4 large roma tomatoes, diced
1/2 large white onion, diced
3 tablespoons grape seed oil
3 tablespoons apple cider vinegar
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1. Heat the grape seed oil in a large pan over medium-high heat. Add the tomatoes and onions, and sautee them until they have softened (a couple of minutes).
2. Pour the tomatoes and onions into a blender or food processor and add the vinegar, oregano, salt, cloves, and cinnamon. Pulse several times until all the ingredients have been incorporated, but there is still some texture to the mixture.
3. Pour the salsa into an airtight container and refrigerator for at least one hour before serving.