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It’s pretty easy if you let the food processor do all the work! Except peeling garlic. That part sucks and is the longest part of the whole process. I think they make a kitchen tool for that?
My recipe was inspired and adapted from this one: http://www.ahealthysliceoflife.com/the-secret-to-perfect-garden-fresh-salsa/
Get your fresh veggies! I use whatever is on hand. In this picture, I have yellow and red tomatoes, plablanos and jalapenos.
No garden? Check out your local farmer’s market or grocery store. Everything out of season? The Pioneer Woman has a good recipe I have used in the winter that uses canned tomatoes.
http://thepioneerwoman.com/cooking/restaurant-style-salsa/
Now, let’s get started!
1. Slice tomatoes in half and squeeze or scoop the juice and seeds out. Fill the food processer about 2/3 way full with tomatoes. I don’t measure but if you need a number: 25-30 small cherry sized tomatoes or 8-10 Roma sized.
2. Slice 1-2 jalapeños and 2 plablanos peppers. You could substitute a variety of peppers. Taste to decide heat level. The jalapenos from my garden have been pretty spicy. Remove seeds and give them a quick rinse.
3. Slice 1/3 of a medium onion. I prefer purple onions. I like the sweetness. I was given yellow onions by a nieghbor so I used them. I’m not a fan of white onions and will usually avoid. I know, I’m wierd!
4. Peel fresh garlic. No need to mince, the processor can handle it. I use 1 head of garlic or 6-8 small cloves. Or 5 large cloves. I like my garlic! The ones from my garden have been full of flavor but not intense. You might use less from the store. Or not, I like garlic!
5. Add cilantro! I go light on the cilantro. My garden didn’t produce any so I use 1/3 of the bunch from the store. Or enough to cover the top of the processor.
6. Add spices. 1 tablespoon ground cumin. 1/2 teaspoon salt. I use kosher, but it’s not a deal breaker. 1/2 teaspoon granulated sugar.
7. Give the processor a spin! I put mine on high for 30 seconds. Then pluse several times until the big chunks are removed and it looks more like pico.
This is a good time to taste and adjust. I take a tortilla chip and dip it in. If it seems to mild you can dice up another half of a pepper, but beware. After it sits in the refridgerator for a day the spice will get more intense. If it’s already too spicy, I have had success by adding a few extra tomatoes to mellow it out. Missing something? Usually, an extra pinch of salt will help.
8. Add juice from one lime.
9. Give the food processor another spin. I pluse until desired consistency is reached. I like the resteruant style.
Taste again. I dare you to not just start eating it straight from the food processor!
I keep in mason jars but I’m not actually brave enough to can. Lasts about 2 weeks in the fridge. Well, actually less because we eat it!
Let the flavors meld for a couple hours or 1 day for best results. Then enjoy!
Makes 1 -1 1/2 mason jars full of salsa. Oh, you want that in ounces? About 16-20 ounces.
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