Ingredients (for 3-5 cups of Salsa)
- 1/2 white or sweet onion
- 1-2 cloves garlic
- 1 handful of cilantro (1/2 a store bunch of just the leaves)
- 1 pepper - mild to hot, or chipotle
- 3-5 tomatoes
- 1/2 lemon
- salt to taste (about 1 tsp)
- Finely chop, or whirl in the food processor, onion, garlic, and cilantro. Remove from food processor.
- Pulse whirl the tomatoes in the food processor then add to the previous ingredients.
This fresh salsa will stay good in the fridge up to 2 weeks.
Cilantro - use 1/2 a store bunch of just the leaves, or less if you don't like it.
Peppers - pick any falvor you like. No shame in not liking heat! There are so many wonderful varieties from sweet to hot. Try a Big Jim or traditional sweet green pepper, but don't skip it - it is one of those needed flavors and it does not have to be hot. For Coloradans, this is a great place to try one or two of those roasted green chilis you are buying this time of year. Start with 1/2 pepper that has been de-seeded and de-ribbed (the hot parts of the pepper), you can add them into the salsa later to make it hotter. Use gloves and a spoon because ANYTHING you touch (like your eyes) will HURT A LOT if you don't take precautions! The true hotness of the pepper will come out as it absorbs moisture in the salsa, so start slow and add more in a couple of hours if it is not hot enough for you.
Tomatoes - use tomatoes that are a little smaller than the size of your fist and chop to desired chunk level. If you don't like tomatoes try radishes or pineapple.
Lemon - don't forget to remove the seeds.
NOT HOT ENOUGH? Whirl the ribs and seeds of your hot pepper (with your hand over the holes of the processor as the capsaicin will aerosolize and you will start to notice!) and add 1/4 teaspoon at a time, stir and wait The hot sometimes take a little time to spread.
TOO HOT? Add more tomato and serve with sour cream - this is a base and will counteract the hot acids in the salsa.