Have you ever gone to a Mexican restaurant, had their chips and salsa, and wanted the recipe for the salsa?
Yeah, me too.
I’ve been experimenting with different salsa recipes, and each time I have been missing my target flavors. It’s been a difficult process – until now!
Get your food processors ready, folks, and start blending!
4 VERY ripe vine-ripened tomatoes, cored OR 1 28 oz. can of diced vine ripened tomatoes
1 white onion. finelt chopped
1 jalapeno, deseeded (if you want a hotter salsa, leave the seeds in!)
1 handful of cilantro leaves, coarsely chopped
Juice of 1 whole lime
Salt to taste
Pepper to taste
1. In a food processor, puree tomatoes, jalapeno, and juice of one lime until smooth.
2. Pour puree into a bowl and mix in onions, cilantro, salt, and pepper.
3. Store in a bowl, jar, or container, covered, in the refrigerator until ready to serve.