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/
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.
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.
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!
Makes 1 -1 1/2 mason jars full of salsa. Oh, you want that in ounces? About 16-20 ounces.