Salsa

IMG_4209There are certain recipes that I’ve made so many times that I don’t even think to share them here. It’s simply a dish that I’ve always made, over and over again, continuously to rave reviews. Then, someone will ask me for the recipe and I’ll come here to find the link to send it to them and realize I haven’t posted it yet! This is just what happened with this classic tomato salsa recipe.

I’ve been serving it for years; I even made a video about it, but I’ve never actually typed out the recipe. So here it is. During the summer, use fresh tomatoes. In winter, use canned — the fire roasted kind are perfect for this salsa. Also, be sure to adjust the seasoning to your liking. I love the smokiness the paprika adds to the salsa, but if you’re not into it, leave it out. This salsa is really flavorful and tastes like the kind you find at authentic Mexican restaurants. Serve with your favorite tortilla chips!

Salsa

6 roma tomatoes, quartered
2 garlic cloves, peeled
1 small jalapeño, seeds and ribs removed and discard
1/2 of a medium onion, quartered and halved
1/3 cup cilantro
1/2 cup canned jalapeños
2 limes, juiced
1 1/2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper

  1. In the bowl of a large food processor, combine all of the ingredients. Season generously with salt and pepper and process until everything is combined and the texture is thick and slightly chunky.
  2. Taste and adjust the seasonings to your liking. Enjoy with tortilla chips and an icy cold beer.

Makes about 3 cups.

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