Saturday, January 7, 2012

Fresh Salsa

I love salsa. It's one of my absolute favorite condiments ever! But, it must be made right. I have a couple of different salsa recipes I make. This one is of the fresh tomato variety. Normally, in the dead of winter, I would be making salsa with canned tomatoes. I found lovely fresh tomatoes at SAM's Club the other day that taste almost as good as home grown! Here is basically all that you need to make this delicious dip...

Isn't that pretty?! This recipe is a taste and see, which means, the numbers aren't exact. If you like more garlic, add more. If you don't like cilantro that much, don't add as much. If you are wimp and don't like spice, cut back on the peppers. If you like it unbelievably spicy, have your husband make the salsa and forget to mention he only needs to use 2 jalapeƱos and he'll use the entire bag in the fridge because he's helpless (true story). Basically, just add a bunch of junk in the food processor and see what happens :)

10 small on the vine tomatoes, cut in quarters
1 whole lime, zested and juiced
2 big garlic cloves, roughly chopped
1 good handful of cilantro
two good pinches of kosher salt
1-2 fresh jalapeƱos, deseeded and roughly chopped

Zest is the colored part of any citruis. Use a Microplane, like the one pictured above to add that really lime-y flavor that we are going for.  Place all items in food processor and let it rip! This salsa is on the thinner side, but if you like it more chunky, just pulse your food processor until desired consistency. Taste with a tortilla chip and see if it needs anything. 

Don't mind my red alien hand...

Stay tuned for my FAMOUS margaritas. Ole! 

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