I have been harvesting tomatoes and jalapeños this week, which means, it is time for some homemade salsa. The only two ingredients in this recipe that do not come from my garden are the red onion and the salt. Fresh salsa is one of the easiest things to make, especially with a food processor, and is well worth the effort if you compare its taste to the canned variety. You can regulate the amount of spice you put into it by either removing or including the seeds of your peppers. Fresh salsa will also keep in your refrigerator for up to a week. Give it a try – you will not regret it!
- 2-3 quartered Tomatoes
- 1/4 of a Red Onion
- 1/2 cup fresh Cilantro
- 1 Jalapeño pepper halved (seeds removed, optional)
- Salt for seasoning
- Place all of the above ingredients in a food processor, and give them a quick 3 second pulse. If your still see several large chunks in there give it another quick pulse. You want to be light on the pulsing since your want most of your ingredients to retain there form – your making salsa not soup.
- Serve your salsa, or store it in the refrigerator for up to a week.