Salsa is one of my all time favorite comfort foods. There is something that feels right about sitting down with a bowl of chips and a great salsa that puts me at ease. Its my favorite after gym snack or a great way to settle a late night grumbling belly.
While I do love a chunky hand cut pico de gallo, this salsa comes together in a food processor in about 5 minutes, so it is perfect to whip up in a pinch or it can be made while you entertain guests. If you are looking for a fabulous flavorful salsa then you have to give this one a try.
Let’s get started…
Begin by adding a half of a medium white onion into your food processor with 2 peeled garlic cloves and a small jalapeño. If you prefer a salsa with more kick, feel free to leave the jalapeño seeds and ribs in there, but if you want to cap the heat at a minimum, remove them.
Pulse until you have a nice fine texture. I like to have the onion, garlic and jalapeño quite fine to help it distribute throughout the salsa easily and to avoid biting into a big chunk of any of these elements.
Add the rest of the ingredients – 4 ounces of diced green chilies, 29 ounces of fire roasted tomatoes, 1/2 cup of fresh cilantro leaves, the juice of a lime, 1/4 teaspoon of cumin and a big pinch of sea salt and black pepper.
Pulse until you see the salsa develop the consistency you prefer.
Do a quick taste test and see if you need more salt, black pepper or lime juice before you transfer it into a container.
I like to see some tomato and cilantro bits in my salsa, so I don’t pulse it too many times, but if you prefer to have a smoother salsa, feel free to blend it a little.
This salsa is surprisingly flavorful. I have made it using fresh tomatoes and to be honest, I don’t taste any difference! Using a good quality canned fire roasted tomatoes is not only incredibly easy, but they also end up creating a really delicious salsa that you are going to love.
Serve with your favorite tortilla chips and thank me later…
My Favorite Salsa
Ingredients
- 1/2 of a medium white onion, quartered
- 2 cloves of garlic, peeled
- 1 small jalapeño, seeds and ribs removed
- 4 ounces of diced green chilies
- 29 ounces of fire roasted tomatoes, diced
- 1/2 cup of fresh cilantro leaves
- the juice of a lime
- 1/4 teaspoon of cumin
- sea salt and black pepper, to taste
Instructions
- Place 1/2 of a medium white onion, 2 cloves of garlic and a small jalapeño with the seeds and ribs removed into a food processor and pulse until broken down into very small pieces
- Add 4 ounces of diced green chilies, 29 ounces of fire roasted tomatoes, 1/2 cup of fresh cilantro leaves, the juice of a lime and 1/4 teaspoon of cumin and pulse until fully combined
- Taste and add salt and black pepper as desired
- Finish by pulsing until your desired consistency is reached
- Chill leftovers in an airtight container for up to a week
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