Store-bought salsas are generally quite good (I always have some on hand, both for using as a dip and as a shortcut to great flavor in recipes). However, for an occasional treat, nothing equals homemade salsa, especially one made with fresh tomatoes. Serve with tortilla chips or as a condiment with Mexican-style dishes.
The use of one jalapeño will result in a hot salsa, while two will make this fairly incendiary. Those with more experienced palates are free to use as many jalapeños as they’d like. Store remaining salsa in an airtight jar. This will keep for several days, but it’s best fresh.
Recipe information
Yield
makes about 2 cups (8 or more servings)
Ingredients
Preparation
Step 1
To prepare in a food processor, combine all the ingredients and pulse on and off until coarsely pureed. To prepare by hand, finely chop the tomatoes, onion, chilies, and cilantro. Stir in the lime juice and salt, and serve.
nutrition information
Step 2
Calories: 13
Step 3
Total Fat: 0g
Step 4
Protein: 0g
Step 5
Carbohydrate: 3g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 4mg
