The food I crave most intensely is fresh tomato salsa. Every once in a while, especially in the summertime, I frantically have to have it – and right away. It’s a need, not a want.
I’m gonna blame it on vitamin deficiencies or something.
I used to buy whatever fresh salsa my local grocery store was selling, and it was typically adequate, but not mind-blowing. One day that changed forever when I got bored chopping up tiny pieces of tomato and onion for pico de gallo. I impatiently tossed it all into the blender and ended up with salsa instead. With a few tweaks and lots of taste testing along the way, I ended up with salsa just how I like it – plenty of tomato, lots of lime, a moderate amount of kick, and no unpleasant sweetness. I like my salsa zesty, and this recipe certainly is.
- 6 roma tomatoes
- 1 red onion
- 1 jalepeño
- 1 bunch fresh cilantro
- 3 limes
- 1 tablespoon salt
- Cut tomatoes in half. Remove peel and outermost layer of onion. Quarter it. Remove stem and seeds from jalapeño. Leave the cilantro leaves on the stem, but cut off the lower stem with no leaves. Add tomatoes, onion, jalepeño, and cilantro to blender.
- Roll limes around on the counter top, applying pressure to them (this will make them easier to juice). Cut them in half and juice directly into the blender. Add salt to the blender.
- Close blender lid. Blend on high until thoroughly pureed. Taste and add more lime or salt if desired.
- Serve with tortilla chips.