Easy Salsa

Dive into a world of vibrant flavors and zesty sensations with this quick and easy home made salsa recipe!

Prepare to awaken your taste buds with a symphony of fresh, garden-inspired ingredients. We’re talking about the juicy goodness of vine-ripened tomatoes, the fiery kick of jalapeno and serrano peppers, the aromatic allure of garlic, and the refreshing tang of lime juice.

But wait, there’s more! We’ll infuse this salsa with an irresistible blend of fragrant cilantro, a touch of smokiness from chili powder, and the warm embrace of cumin. A pinch of salt and a grind of black pepper will bring all these elements together in perfect harmony.

To create this sensational salsa, we’ll start by rough chopping the flavorful vegetables by hand. There’s something incredibly satisfying about the process – the sound of the knife meeting the cutting board, the rich aromas filling the air, and the anticipation of the final product.

Once our ingredients are prepped and brimming with potential, we’ll take them on a whirlwind journey in our trusty food processor. The result? A symphony of colors and textures, all beautifully blended into a luscious salsa that’s ready to steal the spotlight.

Whether you’re hosting a casual get-together, planning a fiesta, or simply looking to add a burst of flavor to your everyday dishes, this easy salsa is your ultimate companion.

Ingredients

• 1 can fire roasted tomatoes
• 4 vine ripened tomatoes
• 2 jalapeno peppers
• 1 serrano pepper
• 4 cloves of garlic
• 1/2 lime juiced
• 1/4 red onion
• 1/4 cup cilantro leaves
• 1/2 tsp kosher salt
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp black pepper

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Directions

First open the can of fire roasted tomatoes and drain the liquid out by emptying the can into a colander. Let it drip dry for a few minutes then add the fire roasted tomatoes to a food processor. If you don’t have a food processor, you can use a blender but be careful not to blend on high speed or too much.


Next, slice the vine ripened tomatoes into quarters, then use a paring knife to remove the seeds. This is optional and we do this to reduce the liquid in the salsa. Cut the tomato quarters into smaller bits and add this to the food processor.


Next smash the garlic cloves to remove the skins, then chop the cloves. Add the garlic to the food processor.


Next cut the jalapeno and serrano peppers in half lengthwise, then remove the seeds. Cut the pepper halves into smaller chunks and add them to the food processor.


Next, cut 1/4 of a red onion into chunks and add this to the food processor.


Next cut the stems from 1/4 cup of cilantro, then roughly chop the leaves. Add the cilantro to the food processor.


Finally, add the juice of 1/2 of a lime and all the seasonings to the food processor. Pulse the food processor several times until the large chunks are pulled down into the blade. After this, run the food processor for 1 – 2 minutes. Pour the salsa into a container and place it in a refridgerator overnight or 24 hours to let the flavors combine.

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