By Jeffrey Robinson
Banging Salsa Fresca
10 steps
Prep:15min
Making a fresh tomato salsa is simple with the help of a food processor. The ingredients are added and quickly pulsed to a consistency that you choose; chunky, blended, or pureed to smooth.
I make this salsa for all my parties because it is quick and easy to do, has tons of flavor, and isn't heavy before a big meal. Everyone loves good salsa and chips along with their favorite beverage (mine is a cold margarita on the rocks in a salt rimmed glass). The spiciness of the salsa, saltiness of the tortilla chips followed by a sip (hah!, glug) of a cold margarita is my idea of a dream pairing.
This recipe isn't the traditional Mexican version of a salsa fresca. I have tweaked this recipe many times to come up with a final version that has all the flavors I am looking for in a salsa. Judging from my friends' reaction when they come over and the fact there is rarely any left, I think I have the recipe about right.
Serving size is an estimate but usually 2 tablespoons for a handful of chips.
Updated at: Thu, 17 Aug 2023 07:03:06 GMT
Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
0
Low
Nutrition per serving
Calories7.4 kcal (0%)
Total Fat0.1 g (0%)
Carbs1.4 g (1%)
Sugars0.6 g (1%)
Protein0.3 g (1%)
Sodium57.8 mg (3%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
4roma tomatoes
cut in half and seeded
1jalapeno pepper
ribs and seeds removed, or not and go for the full heat of the jalapeno
¼ cupred onion
Dice the red onion and place in a sieve, then run it under cold water to help remove some of the bite that comes with red onion
¼ cupcilantro
packed The amount you use depends on you, some people think cilantro can have a soapy taste so use your own judgment on how much to use
2cloves garlic
roughly chopped
1chipotle pepper in adobo
roughly chopped
½ teaspoonground cumin
½ tablespoonnew mexico chile powder
½ tablespoonchile de arbol
¼ teaspoonsalt
Instructions
Step 1
Cut the tomatoes in half and scoop out the seeds. Place the tomatoes in the food processor.
Step 2
Cut a jalapeno in half and scoop out the ribs and seeds where most of the heat is contained. Roughly chop the jalapeno and add to the food processor. Here is where you can tweak the recipe for your heat tolerance. Leave the seeds and ribs in or add another jalapeno.
Step 3
Take a red onion and cut two or three slices. Roughly chop the onion and place in a sieve. Run the sieve under cold water. This takes out some of the bite from the red onion. Drain and add to the food processor.
Step 4
Peel and roughly chop 2 garlic cloves and add to the food processor
Step 5
Roughly chop the chipotle and add to the food processor. This ingredient adds smokey depth of flavor to the salsa.
Step 6
Add 1/4 teaspoon cumin, 1/4 teaspoon salt, 1/2 tablespoon each of chile de arbol and new mexican chile powder.
Step 7
From a bunch of cilantro tear off the leaves and small stems near the top and add to the food processor.
Step 8
Pulse the food processor until the ingredients are combined. Scrape down the sides of the bowl to make sure all the ingredients are incorporated. Continue pulsing until you get the salsa to the consistency you like. For me, I like my to have some body left to it and not completely pureed but that is my preference.
Step 9
Taste and adjust seasonings as needed.
Step 10
Transfer to a serving bowl and refrigerate until ready to serve.
Notes
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