With the abundance of tomatoes in our garden, truly the best time of the summer, I’m making salsa almost daily. It’s everyone’s favorite and the one dish I make that makes friends pop up at my door. I pair it with tortilla chips, on a nacho platter, on top of salad with some hummus, I’ve even served it as a gazpacho in a bowl. Taco night must have! It’s packed with flavor and screams summer… it doesn’t get better.
This recipe is super flexible and I’m giving you a basic guideline for the ingredients and amounts I use. Let’s get this party started!
1 jalapeno, seeded and stem removed
1 handful of cilantro leaves, washed and stems removed
1/2 of a small red onion, halved with outer skin removed
2 small bell peppers, cored and seeded
3 garlic cloves, peeled
5-7 tomatoes, stem removed, washed and halved
Pinch or two of salt (1/2 tsp to start)
A few cracks of pepper
Into a food processor, add your jalapeño, bell peppers, cilantro, onion and garlic. Pulse several times until finely chopped and blended. Then add your tomatoes, salt and pepper. Pulse several times until blended to the consistency your prefer. See photo.
I recently switched over to this Vitamix food processor attachment. (Affiliate link)
Store in an airtight container, glass preferable for up to 4-5 days.
Hope you love as much as we do! ~xx
— Knead to Cook