Easy Recipe for Fresh Salsa
For a great fresh salsa, you’ll need:
1 pound of Roma tomatoes
(if you want more juice, use regular slicing tomatoes)
1 medium to large sized onion, peeled and quartered
1 or 2 jalepeno peppers (how HOT do you want it?),
whole, with stems cut off
(For even more heat, add 1/8 to 1/4 teaspoon cayenne powder.
Scoville rating system for “burn” level)
2 cloves of garlic, peeled
1 “quarter-sized” bunch of cilantro,
1 lime, juiced
1/2 teaspoon of Celtic Salt, or other good salt
(If it’s wintertime, and there are no decent tomatoes available, organic canned tomatoes are almost as good)
Toss the whole bit into the food processor and pulse until you have the consistency you like.
Pour into bowls and grab a bag of organic corn chips.
(This fresh salsa should keep for a week in the refrigerator, but doesn’t usually last more than a day at my house.)