Fresh Salsa

A fresh, partially blended salsa.

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If you are looking for a fresh, partially blended but not cooked salsa for your next Mexican dish, stop. You’re here. I’ve been working on this one for a few years now and finally settled on the recipe below. This salsa is perfect for those hot summer days when you just want to hang out on the back porch with some Juanita’s tortilla chips. Yum!

Fresh Salsa

Course:
Cuisine:
Difficulty:
Servings
12
servings
Prep time
30
minutes
Cook time
0
minutes
Total time
30
minutes

Ingredients

  • 10
    med
    fresh Roma tomatoes
  • 0.75
    cup
    yellow onion
    diced
  • 3
    cloves
    fresh garlic
    minced
  • 0.5
    cup
    fresh cilantro
    chopped
  • 1
    med
    jalapeño pepper
    seeds removed, diced
  • 1
    large
    Anaheim pepper
    seeds removed, diced
  • 1
    med
    lime
    juiced
  • 0.5
    tsp
    granulated sugar
  • 0.5
    tsp
    sea salt
  • 1
    tsp
    ground cumin
  • 0.5
    tsp
    black pepper
  • 0.5
    tsp
    celery salt
  • 0.5
    tsp
    chili powder

Directions

  • Rinse and dry the tomatoes. Slice the ends off and cut in half. Squeeze the tomato pieces over a bowl to remove juice and seeds.

  • Place tomatoes into a large food processor or blender. Pulse 4 to 6 times until the tomatoes reach a thick and chunky consistency. Be sure not to overdo it, because you will still be blending them more in the next step.

  • Add all remaining ingredients into the food processor with the tomatoes. Pulse 3 to 5 more times until combined, but still chunky.

  • Eat right away or store in the fridge for up to 5 days.