Recipe by SaffronMeSilly
I have tried a lot of different ways to make salsa, but this is by far the best and easiest salsa I've ever made. It is a constant favorite in my household, and every time I bring it somewhere, I end up giving the recipe to a handful of people. Enjoy!
Top Review by Sydney Mike
Since I don't like 'HOT' salsa, I opted to use some green chilies instead of the jalapeno (although I probably could have cut it way back to maybe about 1/4 of a jalapeno!!), & I thought I had a great salsa, as did others! Also, rather than using a food processor, I chopped, diced & minced rather fine & that worked great, since I prefer that my salsa that is scooped up not easily run off the chip! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
- 8 ripe tomatoes
- 2 jalapenos (or 1 if you don't like your salsa hot)
- 1⁄2 medium red onion
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1⁄4 cup fresh cilantro (or 1 tbsp dried cilantro)
- 1 teaspoon dried oregano
- 2 teaspoons lemon juice
- 1 teaspoon white vinegar
Directions See How It's Made
- Cut stems off jalapeños, and cut both jalapeños and onion into manageable chunks.
- Combine jalapeños, onion, salt, pepper, cilantro, oregano, lemon juice, and vinegar in food processor. Process until finely ground. Remove to a large bowl.
- Core tomatoes, chop into manageable chunks, and put in food processor. Pulse food processor just enough to dice tomatoes. Add to large bowl.
- Mix ingredients well. Cover and refrigerate for at least 2 hours before serving, to allow flavors to mix.