I know it’s not the official start of summer yet, but it was just Memorial Day weekend, and that pretty much makes it feel like summer. This salsa is the epitome of summer – fresh ingredients and the freshest of flavors.
I’m trying to pay a lot more attention to my garden this year – as opposed to other years where I didn’t really bother to prune, just kind of picked off what I needed. It paid off! I just picked my first (huge!) batch of cilantro.
This salsa is so easy – everything rough chopped, into the food processor, pulse and done.
Puree it as smooth or chunky as you like it. My husband and I have to compromise a little so I puree mine so everything is in teeny tiny dices. You’ll actually end up with more of a liquidy salsa the longer it’s in the food processor.
The colors are gorgeous and looks even prettier topped with a little more fresh cilantro as a garnish. And by the way, I typically double this recipe, even if I’m making it just for our family. If I don’t, it’s gone in one sitting. We are addicted!
Makes about 2 cups
5 Roma tomatoes, seeded and chopped 1/4 cup chopped onion 1/4 cup fresh lime juice 2 tablespoons diced jalapenos (from the jar) 2-3 tablespoons fresh cilantro, leaves removed from stems 2 teaspoons minced garlic salt and pepper to taste
In the bowl of a food processor, combine all of the ingredients and pulse until it’s the consistency you prefer. Serve with tortilla chips for a snack or as a garnish with tacos, nachos, etc.