When I went grocery shopping last week there was a pile of tomatoes still on the stem that looked incredible. They instantly made me want salsa like at the restaurant, where it’s fresh and cool, and just full of flavour. I have never had a jarred salsa that I liked, other than homemade (thanks Mom), but the last thing I felt like doing was busting out the canning supplies.
Friday afternoon we were heading to our Aunt’s for Easter, and I figured no better time to whip up a salsa. And I mean it when I say whip up – this is literally a five minute fresh salsa that you whip up in the food processor. If you don’t have one, you can still just chop everything up by hand. This was a HUGE hit, and the bowl was basically drained. I did a double batch and brought the second one to my Mom’s on Saturday, and it got the same reaction. This is definitely a keeper.
This is also the first post in my #EffortlessApril series. I’ll explain more in a follow-up post this afternoon that I’ll keep pinned to the top of my homepage through the month, with a running list of the recipes I make.
Feel free to use this as a base too. Make it as spicy or mild as you like, and add in anything else that you love (some fresh corn stirred in at the end would be awesome).
5 Minute Fresh Salsa
- 4 large, ripe, and very firm tomatoes
- 2 cloves garlic
- 1 sweet pepper, any colour
- 1 medium sweet onion
- 1 jalapeno pepper, (seeds removed for less spice, add more or less to taste)
- ¼ cup cilantro
- ½ tsp cumin
- ¾ tsp salt, or to taste
- 1 tsp pepper, or to taste
- The juice of one lime
- Put the garlic, sweet pepper, onion, and jalapeno pepper in the body of a food processor and pulse for 4 - 5 one second bursts, just to get a rough chop.
- Add the tomatoes, and pulse in one second bursts until finely chopped.
- Add the cilantro, cumin, salt, pepper, and lime juice. Quickly pulse until combined, 3 - 4 times.
- Taste, and make any adjustments to flavour (more salt, pepper, jalapeno, lime juice, etc). Serve with nacho chips.
This will keep in the fridge for at least a week, and tastes even better day two, once the flavours meld together.
The tomatoes will release juice as it sits, just strain out with a spoon.