Go Back

FRESH TOMATO SALSA

Cheryl Wixson
Salsa is literally the Spanish word for “sauce”. There are literally hundreds of variations, which usually include tomatoes, onion, garlic, hot peppers, cilantro, and an acid like vinegar or lime juice. Armed with a food processor, you too can become a whiz at making fresh salsas. Serve salsas over fish, with chicken. stir them into a salad, eat them on a sandwich!
Print Recipe

Ingredients
  

  • 8 ripe tomatoes chopped and drained to remove juice
  • 1 large red or white onion
  • 2 cloves garlic more to taste if desired
  • Grated zest and juice of 1 lime
  • 1 jalapeno or other hot chile pepper more to taste
  • Sea salt and fresh pepper
  • 1/2 cup or more chopped fresh cilantro

Instructions
 

  • In the bowl of your food processor, finely chop the garlic. Add the onion and pulse to chop. Wearing gloves, remove the seeds from the chile peppers. Add to the food processor and chop. Add the tomatoes and pulse to chop.
  • Stir in the lime zest, lime juice and season to taste with sea salt and fresh pepper. Garlic salt may also be used to season.

Notes

VARIATIONS OF THE THEME: Instead of red tomatoes, use a combination of yellow tomatoes and “tomatillos”, Mexican green tomatoes. Try roasting the peppers in a hot oven or on the grill for a smoky flavor. To prepare guacamole, pulse a clove or two of garlic in the food processor. Add a ripe avocado and _ cup more or less of salsa. Puree until smooth enough to eat. It’s that simple!