Recipe by SuperSpike
If you like salsa that doesn't have that thick texture like Pace- that's more like restaurant salsa- this one is for you. The heat can easily be adjusted by changing the quantity/type of peppers. I would say that following the recipe would give you a "medium" heat salsa.
Top Review by lisa10149
This recipe was so easy and tastes great. Very quick to make with the food processor. I needed to cut back on my salt intake, and I found some canned pureed tomatoes with very little salt. I added serranos instead of jalapenos for a little more hotness.
- 3 -4 ripe roma tomatoes, quartered and seeded
- 2 (16 ounce) cansplain diced tomatoes
- 2 -3 garlic cloves, whole
- 2 jalapeno peppers, quartered and seeded
- 1 medium onion, cut into 1-inch chunks
- 2 limes, juice of
- 1⁄4 cup fresh cilantro, stems removed, whole
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8-1⁄4 teaspoon red pepper flakes
- 1⁄8 teaspoon salt
Directions See How It's Made
- Put garlic cloves and jalapeño pieces in food processor (a blender can be used but will put a lot of air into the salsa and will not be able to be served immediately), pulse a few time until coarsely chopped.
- Place roma tomatoes in a microwaveable dish and microwave for 1 minute or so on high, then remove skins.
- Add diced tomatoes, lime juice, pepper, salt, and red pepper flakes to food processor, pulse 3 or 4 times until everything looks well mixed.
- Add onion, roma tomatoes, and cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa.
- If you want to remove the remaining metallic taste of the fresh tomato, cook over medium low heat in a non-reactive pot for about 15-20 minutes.
- For best flavor, refrigerate over night to let flavors mingle.