- Food Bank Week Begins
Simple Salsa Recipe
For the salsa:
- 8-10 Roma tomatoes
- 1 bag cherry tomatoes
- 1/2 white onion, peeled and cut into thirds
- Palm-full of cilantro leaves
- 1 clove garlic
- 1 jalapeño
- 1/2 teaspoon of sea salt
- 3 grinds of black pepper
- 1 lime
For the chips:
- 10 small corn tortillas, quartered
What makes a good salsa? And fast? Sometimes things are good just because they're fresh, just because they're simple, and not more complicated then they have to be. I'm Italian-American, I don't claim authenticity, but I do know my way around a tomato, I sure like heat, and when I want to eat I certainly don't like to wait. That's why I love this salsa recipe. It's bright. It's sweet. It's tart. It has a little bite. You can make it in about ten minutes. And it's better than anything I've ever bought in a store. I'd drink this stuff. And it doubles as a spicy gazpacho. What's not to like?
Combine the tomatoes, onion thirds, cilantro, garlic and jalapeño in the food processor. If you're feeling ambitious, char the jalapeño. Stick the pepper on a fork over an open flame on the stove and turn it until it's charred on all sides. Then throw it into the food processor.
Pulse. We're talking six pulses. Remove 3/4 of the resulting liquid and reserve. Pulse the remaining 1/4 six more times. Then add the reserved liquid and squeeze in the lime juice. Add the seasoning and that's it. You're done.
Calories per serving:3 calories
Dietary restrictions:Low Fat, Low Sodium Fat Free, Low Fat Abs, Sugar Conscious, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added