What makes a salsa good? And fast? Sometimes things are good just because they're fresh, just because they're simple, and not more complicated than 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?
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
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.