Fresh Tomato Salsa

Who doesn’t love salsa? It’s delicious to eat, fun to say and badass to dance. There’s a reason it’s the most popular condiment in the world.  And if you’ve never made it from scratch, you’re really missing el barco. This stuff is fresh, bold and spicy…it laughs in the face of its jarred cousin (I said it was delicious, not considerate). 

FRESH TOMATO SALSA

Yield: approx. 3 cups

3 medium-large tomatoes

1/2 cup cilantro leaves

1 small onion, roughly chopped

1 jalapeño pepper, stem and seeds removed*

1 clove garlic, peeled (optional)
1 tablespoon lime juice, or to taste

salt to taste

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1.      Finely dice the tomatoes, remove most of the seeds and place in a strainer. Let them drain while you prepare the remaining ingredients.

2.      Place cilantro leaves in food processor and pulse until chopped (scrape sides and pulse again if necessary). Add onion, jalapeño and garlic; pulse until finely chopped.

3.      Combine the cilantro/onion mixture with the tomatoes in a bowl. Season to taste with lime juice and salt.

*If you want your salsa hotter, keep the seeds (or add more jalapeño)

sliced tomato

diced tomato

diced tomato in strainer

cilantro leaves

chopped cilantro

jalapeño

cilantro, onion & jalapeño

all chopped

mixing with the tomatoes

it's salsa (lime juice and salt added too)

If you want the texture finer, instead of chunky,
you can pulse the entire mixture in the food
processor (although it does get more watery).

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