There really is no excuse not to make this stuff. It takes about as much time as it takes to open up a jar of salsa from the market and, well, I don’t need to tell you how the taste compares, right?
We all know how delicious fresh salsa is. And when the tomatoes, peppers and onions are as fresh and perfect as it comes it really is just the most unbeatable condiment on the planet, in my humble opinion. Gobs of garlicky, acidic, sweet, spicy flavor…yes, please, I’ll go right ahead!
Let’s start with the hot peppers. Truly, use whatever is fresh at whatever heat level you like. I use two small medium/hot peppers for this recipe and I tend to scrape the seeds and ribs out to subtle out the heat. For this particular batch I used one “Flaming Few” and one “Garden Salsa”. Regular jalapeños work just perfectly, though. Salsa peppers are growing like crazy right now…jalapenos, spicy banana peppers, the list could go on. It’s super fun to experiment with different heat levels and varieties.
Really, use as much or as little of everything as you like. I love making salsa so much because it is so flexible; I just listed the way I tend to prepare it for my family; mild enough for the kids but flavorful enough for my husband and I. If you like your veggies in bigger pieces a bit more like pico, a few less pulses will do the trick. A bit more tart? Add extra lime-I do all the time. Thicker consistency ? Try seeding the tomatoes for that. It just couldn’t be more simple and tailorable.
First, stop at your local farm market and grab a few goodies….throw them all in the food processor and pulse it until it’s to your desired consistency. And just like that…in about 4.2 seconds…the most amazing fresh salsa.
And then, scoop it, slather it, spoon it, drink it…whatever you like, however you like. Such a summer treat and I can’t get enough!
Quick + Easy Garden Fresh Salsa
5 Ripe Tomatoes
1 Small White Onion, quartered
1 Green or Red Bell Pepper, quartered, stems and seeds removed
1-2 Jalapeño or other Hot Peppers, stems removed (seeds removed for less heat)
1/3 Cup Packed Cilantro Leaves
4 Garlic Cloves
1/4 Cup Fresh Lime Juice
1 Tablespoon Extra Virgin Olive Oil
3/4 Teaspoon Kosher Salt
Place onion, bell pepper, hot peppers, cilantro and garlic in the bowl of a food process and pulse until ingredients are in large, uniform pieces. Add tomato, lime juice, olive oil and salt and pulse until desired consistency. Add additional salt to taste. Keeps in the refrigerator for 1 week.