The Perfect Salsa

I love this salsa. It's super easy, just throw it all in a blender and you have a lot of it. You can choose your level of spicy-ness. And it lasts well in the fridge for a few days. It really is perfect.

Photo by Alyssa B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    fresh jalapeno peppers, seeded (to your taste) and very coarsely chopped

  • 4

    cloves garlic, halved

  • 2

    large vine-ripened tomatoes

  • 1

    (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)

  • 2

    tbsp. red wine vinegar

  • 1

    tbsp. cumin

  • 1/2

    sweet yellow onion, coarsely chopped

  • 1/4

    tsp. salt

  • 1/2

    tsp. ground cayenne pepper

  • 1/4

    cup fresh cilantro

  • juice of one lime

Directions

Steam tomatoes and jalapenos. They're done when then skin starts to fall of the tomatoes and the peppers aren't such a vibrant green color anymore. When they're finished, carefully remove stem and seeds from peppers (wear gloves!!!). Leave some seeds if you like it really spicy. Remove skin and top from tomatoes. In a blender, add all ingredients. Pulse until vegetables have reached the size you desire. Refrigerate before serving. Flavors blend more the longer you let it sit.

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