Makes 4 Cups
This is a raw Salsa with simple, fresh ingredients that can be whipped up in less than a half hour. It stores well for several days, or can alternately be cooked and kept for up to a week. After cooking, it freezes well. Recipe can be adjusted up for canning.
Fresh Red Salsa
- Food Processor or hand chopper
- If you do not have a food processor, recipe can still be made by mincing ingredients with a knife, it just takes a bit longer
- 6 medium Tomatoes, seeded and quartered
- 1 medium Red Bell Pepper, seeded and ribs removed
- 1-2 medium Jalapenos, seeded and ribs removed
- 1/2 – 2/3 medium Yellow Onion, cut into large chunks
- 1/2 – 3/4 tsp Salt to taste, add more if desired
- 1 each Lime, juiced
- 1-3 cloves Garlic
- 1/2 cup Cilantro Leaves, loosely packed or more to taste
- In a food processor fitted with an S-blade, pulse onion, bell pepper and one jalapeno to a large chunky stage. Do not over pulse at this stage.
- Add tomatoes, lime juice, cilantro, salt and 1 clove of garlice to the food processor bowl, and pulse to a chunky stage. Stop and taste. Adjust onion, garlic, jalapeno, salt and cilantro by adding more to your desired tastes.
- Pulse a few more time, being careful not to puree, unless you wish a very smooth sauce consistency.
- Chill for 2-4 hours before servine to allow flavors to blend.