Salsa is a must have in our house, especially in warm pool weather. My sister D got me going on this and although ours differ, they are both excellent. Thanks D!! I have to have the ability to whip something up if we have anyone over for a swim day. It holds up in the hot weather, won't spoil in a matter of hours and tastes great! Need I say it goes with a Mojito! It's a really healthy snack especially if you forgo the sour cream. I need to let you know though, I have never counted calories.
Preheat grill to medium high. Rinse 1 Pablano Pepper and 1 Jalapeno Pepper under water and roast till skin is black. Add to paper bag and let cool.
In food processor (get a Cuisinart if you are shopping for one) add: 1/2 28 oz Can Hunts Diced Tomato drained well (have a 14.5 oz can on hand in case you ever have to reduce the heat as peppers vary in size and heat), 3 Garlic Cloves, juice of either a Lemon or a Lime, 1 Slice Red Onion, 1/2 tsp Salt, Freshly Ground Pepper, 1 Tbl Cilantro leaves. Peel Pablano, remove stem and seeds and add just the flesh. Peel Jalapeno, remove stem and seeds and add 1/2 of the flesh. Pulse processor 6-8 times. Taste. Add remaining 1/2 can tomatoes and if needed, 1/2 jalapeno. Adjust any seasoning. While pulsing, drizzle in 1-2 Tbl Olive Oil. Salsa should be slightly chunky and flavorful. Taste for any other adjustments (and write down what you did/would change), and pulse once you have added anything. Serve with good quality chips and sour cream! Enjoy!