For a number of years I have been making this salsa recipe and it’s been a real hit! Those whom I have shared it with always come back begging for more! I enjoy it with authentic tortilla corn chips as a snack, and when it’s in the fridge I add it to almost every Mexican dish I prepare! My son’s all-time favorite is when I grill boneless chicken breasts and top them with salsa and Colby Jack Cheese; served with Mexican rice.
This salsa is super simple to prepare! I toss the ingredients in a food processor and there it is, ready to gobble up. I have never created or followed a recipe; for the purpose of my blog, I have created a recipe for you, and it is listed below.
Please keep in mind you can add more or less of any of the ingredients based on your taste buds (i.e. more or less salt, lemon, cilantro, jalapeno etc.). Do you like your salsa to have a kick? Add more jalapeno and/or hot sauce. Do you like less or more garlic? If so, add more or less garlic. This is definately a recipe you don’t follow to a T, but once you have prepared it a few times, you’ll have the taste down pat.
Some ideas to spice up your meals include, adding the salsa to scrambled eggs, use it to top chicken, mix it with guacamole, or use the salsa as a dressing on a taco salad. What are you waiting for? Get to the market, pick up those ingredients and get started. Don’t be afraid to leave your comments and share your success stories below. Happy Salsa Making!!!!
Tomato Salsa Recipe:
5-6 medium/large ripe tomatoes
3-4 roma tomatoes
1 cored red pepper
1 jalapeno pepper (start with 1/2 add other 1/2 for more heat)
1/2 of a medium red onion
1/4 cup fresh cilantro (remove stems)
1/4 cup fresh parsley (remove stems)
2 green onions (remove root ends)
3-4 peeled garlic cloves
2 tablespoons of extra virgin olive oil
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
1-2 teaspoons hot sauce
1 teaspoon kosher salt (if needed add more to taste)
1/2 teaspoon garlic salt (if needed add more to taste)
Dash of pepper
Dash of red pepper flakes
2-3 limes (for more of a zest add 3)
*Clean and prepare all the vegetables and herbs
*Cut tomatoes, red pepper and limes into quarters (place limes aside until last)
*Place 1/2 of the tomato’s into the food processor and puree until liquefied
*Add red pepper, 1/2 of a jalapeno, the medium red onion, cilantro, parsley, 2 garlic cloves, green onions, olive oil, worcestershire sauce, balsamic vinegar, hot sauce, salt, garlic salt, pepper, red pepper flakes and puree again until all ingredients are thoroughly chopped
*Remove the lid from food processors and pour those ingredients into a large bowl (by now your food processor is full)
*Add remaining tomatoes to food processor and puree
*Squeeze lime quarters into pureed tomatoes.
*Replace lid and pulse lime juice into tomatoes.
*Pour into bowl with other ingredients and mix with a large spoon.
*Taste test (this is when you can decide whether you want or need more salt, garlic salt, kick (other 1/2 of jalapeno or more hot sauce) If more jalapeno is needed just puree in food processor then add to bowl
Store in the fridge in an airtight container, the recipe makes about 6-8 cups. The salsa will stay fresh in the refrigerator up to three weeks.