Author: Susanne at Dish With Me
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Oh, man, when I say fresh, I really mean fresh. Fresh Salsa. There is nothing else like it.
I can never decide whether this is my favorite salsa recipe or whether my roasted salsa recipe is. They are both deliciously scrummy in their own unique ways.
Homemade salsa is a staple around my house. It is not uncommon whatsoever for me to have a batch, or a double batch in my frig. Believe it, or not, I also keep a premade store bought jar or two in my pantry. I know, I know, salsa is super easy to make, BUT sometimes I don’t have all of the ingredients to make it and don’t feel like running to the store in order to make a batch, so there you have it. Typically I always have all ingredients for a batch of salsa, but, on occasion, I do fall short. Store bought definitely isn’t the same as homemade and doesn’t happen very often, but it will do in a pinch.
HELPFUL HINTS FOR FRESH SALSA
For best results, do NOT process the onions in the Ninja Food Processor (paid link) when you process the rest of the ingredients. Leave the onions out and add them into the processed tomato blend at the end.
You can, also, add some green/spring/summer/scallions to the salsa in addition to the red onions.
Pulse the blender/processor just a little for chunkier salsa or blend for a smoother salsa. If you like chunks, you can cut some extra tomatoes up and add to it.
- processor or blender
- 16 fresh roma tomatoes
- 1/2 bunch fresh cilantro
- 1 fresh jalapeño finely chopped, more if you want it hotter
- 2 med-large clove fresh garlic grated
- 1 teaspoon apple cider vinegar
- 2 teaspoons fresh lime juice
- 2 teaspoons Kosher salt
- 25 grinds freshly ground pepper
- 1 small red onion or 1/2 a large onion
- Cut the roma tomatoes into quarters and place them in the pitcher of a processor/blender.
- Add the remaining ingredients to the pitcher, EXCEPT the onions.
- Process to desired consistency.
- Pour into a bowl and add the chopped onions.
- Taste test to see if more of anything may be needed, especially salt.