Salsa always seems to taste better the next day, after the flavors have a chance to blend, so make it the night before, or use fresh and save some to use later.
Ingredients4 large ripe tomatoes (10-12 romas)
1/2 - 1 onion, to taste, depending on size and how much you like onions
3 garlic cloves
1/2 cup chopped cilantro
1 jalapeño, seeds removed
Salt to taste
ToolsMedium mixing bowl
Food processor (If you don't have one, you can hand chop everything)
Mince the garlic in the food processor, then add onions and pulse until finely chopped. Dump into the mixing bowl.
Mince the jalapeño in food processor, then add cilantro and pulse until roughly chopped. Dump into the mixing bowl.
Mince tomatoes in food processor.
(I don't like the taste of raw tomatoes, so I make it almost a puree, so I won't bite into big chunks of tomatoes.)
Dump the bowl of minced/chopped stuff back into the food processor with the tomatoes and pulse to mix. Add juice of one lime and pulse. Add salt and more lime juice to taste.
Enjoy with tortilla chips, on tacos or fajitas, or with your eggs at breakfast.
Tastes best if refrigerated over night before serving.