Really, it’s as simple as that, salsa. Nothing fancy, nothing difficult, it’s really all you need. Master this salsa recipe, and you can build and change it as you like, see the note in the recipe for a few ideas. A food processor makes this even easier, and if you have one, you are set, if not, try this one, it’s a great machine that will last you a very long time. You can also use a blender for this recipe. By the way, if your blender isn’t running that great check out Enbizio: they sell blender replacement parts for many popular brands. Happy Cinco de Mayo, btw.
Did you know, we can get locally grown tomatoes year round here in Minnesota. You’ve heard of Bushel Boy? Of course you have, they’ve been around for years. If I’m not getting my tomatoes (in July/August!) at the Farmers Markets, it’s going to be Bushel Boy. Owatonna, yes, only an hour away from the Twin Cities. They deliver to stores red, right off the vine, not green and shipped from hundreds of miles. Plus Bushel Boy is a pretty cool company, they compost, they conserve, and (probably most importantly), they donate, a lot. Second Harvest Heartland is one of the benefactors of these lovely fresh little jewels. So next time you are in the store, please buy from our local friends as much as you can. It’s an easy way to start supporting our communities and our planet.
Try these with some baked homemade corn tortilla chips, or use store bought tortillas to make the chips (I won’t tell).
To bake some chips:
- Preheat oven to 350 degrees
- Lightly brush the tortillas with olive oil, sprinkle with a little kosher salt
- Cut into quarters and layer onto a rimmed baking sheet (don’t overlap, they won’t get crispy)
- Bake for about 15-20 minutes, until crispy. Keep an eye on them, they can burn fast
You, may call me Rosita
(today only! 🙂
Simple, easy, it’s all you need.
- Yield: 6
- Category: Appetizer
- Cuisine: Mexican
- 1 pint cherry or grape tomatoes (try Bushel Boy!)
- 1/2 medium onion (quartered)
- 1 clove garlic
- 1/4 cup pickled jalapeños (or 2 fresh, seeds removed) (chop a bit)
- Handful cilantro (use those stems too!)
- 1/2 lime (juiced)
- Good pinch kosher salt (to taste)
- Throw it all in the food processor , and whiz it round until it’s the consistency you like.
- Guess what…that’s it. Enjoy!
Take some liberties with this recipe. Roast or grill the tomatoes, add more garlic, use red onion. Add some more heat with chipotle. Have some fun with it.