INGREDIENTS
5
Tomatoes ((Roma or from the vine))
1
White Onion
1
large Anaheim Pepper
Jalapeño ((to taste, I just use about 1/2 an inch off of the tip))
1 cup
Finely Chopped Cilantro
2
Limes, Juiced
1 tbsp
Tapatìo Hot Sauce
1 tsp
Sea Salt
1/2 tsp
Ground Pepper