10 sprigs of cilantro, washed and stemmed, chopped fine
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1. In the bowl of a food processor, add 5 tomatoes, Red Pepper Flakes, 2 teaspoons of Jalapeno Pepper Flakes, lime juice, and the ½ of the cilantro. Pulse 6 times or until tomatoes are bite size or approximately 1/8 inch.
2. Pour the tomato mixture into a bowl. Stir in the olive oil, salt, Fire Roasted Onions, and the remaining 1 teaspoon of Jalapeno Pepper Flakes.
3. Roughly chop the remaining 3 tomatoes and cilantro. Add to the salsa and mix well. Serve with tortilla chips.