A week or so ago, I was given some home-grown tomatoes. And kind of a lot of them. First, I fell in love. Second, I decided that I HAD to make salsa. Soon after, I realized that many salsa recipes call for canned tomatoes. This was slightly depressing. Because I was so excited to turn this huge bag of tomatoes into a delicious salsa. It was hard to get this salsa idea out of my head, but I eventually did. I ended up making a bruschetta topping and other things.
Now that my gift tomatoes are gone, I went back to the salsa idea. I looked up several recipes and realized there are about a million different versions of the kind of salsa I was trying to make. So, I just made up my own version. And let me tell you, it was delicious. And so ridiculously easy.
I love fresh salsa, like this. Lime and cilantro. Mmmmmmmmmmmmmmm.
I may have already told you about my aversion to raw jalapeno. I just like to say the word aversion because that is what the food judges always say. But, I love jalapeno spice and flavor, but hate biting into a chunk of raw jalapeno in salsas. Am I the only one?!?
This salsa is all blended up and so I like the raw jalapeno flavor. In fact, I love it.
Last thing, this salsa tastes best cold. All the way cold. It is hard to wait, but I would recommend putting it in the fridge for a few hours before eating it.
1 28-ounce canned whole tomatoes
3 plum tomatoes, roughly chopped
1/4 of an onion, roughly chopped
2 peppers (I used 1 Serrano and 1 jalapeno), seeded and finely chopped
2 limes (juice)
1 handful of cilantro, chopped
pinch of sugar
Throw everything in the food processor and pulse until it reaches desired consistency.
(Servings: lots, Prep time: 20 min., Difficulty: Easy)