1 pint grape or cherry tomatoes
kosher salt to taste
1/2 cup diced sweet onion
1/4 cup freshly squeezed lime juice
1 or 2 jalapenos, seeded and minced
1/4 cup chopped cilantro leaves
1 tsp good olive oil
Put tomatoes in a food processor and chop until semi-smooth but not entirely pureed.
Add the salt, pulse, turn off, taste and adjust as needed.
Spoon tomato mixture out into a non-reactive bowl (glass or plastic).
Add the remaining ingredients, stir gently, cover the bowl with plastic food wrap, and leave at room temperature for 20 to 30 minutes. This will help the flavors meld.
Mix gently again before serving.
Serve with home-baked tortilla chips.
Makes about 3 cups of salsa.
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