Thick and Chunky Salsa

By dette

To make this salsa spicier, add the chile seeds. Serve with homeade Baked Corn Tortilla Chips

Ingredients

• 2 lbs. ripe tomatoes (5-6 med) cored, seeded, and
• chopped medium
• 1/2 tsp salt
• 1/4 c. minced red onion
• 1/4 c. minced fresh cilantro
• 1 jalapeno chile, stemmed, seeded, and minced
• 1 tblsp fresh lime juice
• 3/4 tsp chili powder

Details

Servings 3

Preparation

Step 1

Place the tomatoes in a fine-mesh strainer set over a bowl, sprinkle with the salt, an let drain until the tomaotes begin to soften, about 30 mintues. Discard the liquid.

Meanwhile, combine the onio, cilantro, jalapeno, lime juice, and chili powder in a medium bowl.

Process 1/3 of the drained tomatoes in a food processor until smooth, about 30 seconds. Transfer the pureed tomaotes to the bowl with the onion mixture. Add the remaining drained tomatoes to the bowl and toss to combine. Cover and let sit at room temperature until the flavors blend, about 1 hour. Serve. (The salsa can be refrigerated in an airtight container for up to 2 days; let sit at room temperature for 1 hour before serving.