One thing I love about California is the Mexican food. It’s everywhere and it tastes amazing. Since living here, salsa has become a staple condiment in my kitchen. My boyfriend and I go through two or three batches of this recipe every week, no kidding. We love to eat it with corn tortilla chips, burritos, quesadillas, nachos and those delicious cauliflower tacos.
Most Mexican restaurants offer free and unlimited chips and salsa, which is amazing. It makes the wait for food more pleasurable and the margaritas taste even better! Since COVID, I really miss going out for Mexican food, so I decided to replicate my favorite salsa to enjoy it at home.
There are many kinds of salsa, but this one seems to be a classic in most restaurants. Made with fresh tomatoes, onion, jalapeño, garlic, lime and cilantro, this salsa is very similar to pico de gallo, but is blended finely enough to use as a dip for crispy tortilla chips.
This recipe is so easy to make that I don’t see myself buying salsa ever again. It’s healthier, fresher and cheaper than anything you’ll find on a store shelf. If you give it a try, let me know what you think by leaving a comment below or sharing a photo on instagram and tagging #thegreengalley.
Salud!
Fresh Tomato Salsa
Equipment
- Food processor
Ingredients
- 2 cups fresh tomatoes, roughly chopped
- ½ cup onion of choice, diced
- 1 chopped jalapeño or serrano pepper for a milder salsa, leave the seeds behind
- 1 big garlic clove, minced
- ¼-⅓ cup fresh cilantro
- 2 green onions, roughly chopped
- ½ tsp maple syrup optional
- ½ tsp chili powder optional
- ¼ tsp cumin optional
- Salt & pepper, to taste
Instructions
- Place all ingredients in a food processor and pulse a few times until everything is finely chopped.
- Serve with tortilla chips, or enjoy in a taco, fajitas or burrito. Store in refrigerator up to 1 week in an airtight container.
Merci Marie. Vraiment hâte d’essayer ta recette. Je t’en dirai des nouvelles. 😘