Prep 15 mins
Cook 0 mins
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!
- 8 ripe tomatoes
- 2 jalapenos (or 1 if you don't like your salsa hot)
- 1 medium red onion
- 9.85 ml kosher salt
- 9.85 ml black pepper
- 59.14 ml fresh cilantro (or 1 tbsp dried cilantro)
- 4.92 ml dried oregano
- 9.85 ml lemon juice
- 4.92 ml white vinegar
- 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.
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]
YUM!!!! I made this as directed except added 2 tomatillo tomatoes for that extra zing that we like and it's great. This is my new go to salsa from now on. Thanks Saffron for an easy, tasty and impressive recipe.