It’s tomato season and you know what that means? Homemade salsa time! My husband and I look forward to homemade salsa all year. Yes, I know I could buy tomatoes and make homemade salsa anytime but it’s just not the same as fresh from the backyard.
Our “big boy” tomatoes didn’t do well this year, so I was worried we were going to for go salsa this year but thankfully cherry tomatoes came through!
My husband is super picky when it comes to salsa. I can’t talk, I’m picky about pasta sauce in the same way. He doesn’t like “extras” (like southwestern salsa: corn, black beans, etc.) and he also doesn’t like any sweetness to it or too chunky with tomatoes. Which makes this recipe really quick and easy.
We make our salsa in the food processor. Got to say, that’s one of my most used appliances. I love my food processor but you can make salsa without one but it’s going to be chunkier and require more dicing.
First quarter all your cherry tomatoes. If you don’t have cherry tomatoes, you can replace those with 5 regular tomatoes. Dice 1 onion, 1 bell pepper, 2-4 jalapeños (depending on spice preference, we did 3). Place all the veggie in food processor and pulse a few times to start dicing the tomatoes.
Add 1/4 cup cilantro, the juice from 1 lime, and 1/2 tsp of salt. Pulse a few times to get to desired texture. Like it restaurant still, blend a good bit. Like it chunkier, just pulse a couple times. Taste test and serve! Saves well for about a week in the fridge.
- ~20 cherry tomatoes (or 5 regular tomatoes)
- 1 onion
- 1 bell pepper
- 1/4 cup of cilantro
- 1 lime
- 2-4 jalapenos (depending on spice preference)
- 1/2 tsp salt
- Quarter all tomatoes and place them in a food processor.
- Dice onion, bell pepper, and jalapeno. Place this all in the food processor with the tomatoes. Pulse together a few times until just diced up.
- Add 1/4 cup of cilantro, juice from 1 lime and 1/2 tsp of salt and pulse a few more times until everything is to your desired consistency. Ready to serve! Saves well in the fridge for about a week.