Fresh and Delicious Mexican Salsa

NOTE: This recipe requires a food processor or blender with a chop mode.



1 1/2 Cup diced fresh tomatoes

1/2 Sweet onion (1/2 cup chopped)

1/2 Cup minced cilantro (substitute 1/2 tablespoon cumin if cilantro isn’t available)

2 Ounces fire roasted and peeled green chiles (choose hot or mild to your taste)

1/2 Lime

1/2 Garlic clove (leave out if you don’t like garlic)

1/2 Jalapeno (optional if you like it hot)

1/4 Teaspoon salt

1 Teaspoon vegetable oil


Rough chop the onion and place in food processor or blender. Cut stem circle off tomatoes, then cut them in half and clean out and discard the seeds and pulp. Place tomatoes in food processor. Rough chop cilantro and add to processor. Remove skin from garlic clove and cut into quarters. Place two of the quarters in processor. Then add 1/4 tablespoons salt, 1 Teaspoon vegetable oil, and 2 ounces of fire roasted and peeled green chiles. Squeeze half the lime on top of everything.

If you like your salsa hot, cut jalapeno in half. Remove seeds and core. Rough chop and place in processor.

Use the chop setting on your food processor or blender in brief pulses until the whole vegetables are processed. DO NOT JUICE THE VEGETABLES! At this point, the salsa should be ready to serve.



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