This fresh salsa, reminiscent of the type you might find at authentic Mexican restaurants, can be made as hot as you like it. Omit the chile pepper for mild, and double it for hot. This recipe is not designed for canning.
Ingredients
- 2 pounds (908 g) tomatoes, cored (about 5 medium tomatoes)
- 1 medium chile pepper, seeded and diced
- 1 small green bell pepper, seeded and diced
- 1 small green bell pepper, seeded and diced
- 1 small onion, peeled and diced
- ¼ cup (60 ml) roughly chopped fresh cilantro
- 3 garlic cloves
- ¼ cup (60 ml) fresh lime juice
- ½ teaspoon salt
How to Make It
- Quarter the tomatoes. Remove some of the seeds and drain excess liquid.
- Dice half of the tomatoes and combine them with the peppers and onions in a large bowl.
- Place the cilantro and garlic in a food processor or high-speed blender and process on medium-high for 30 seconds. Add the remaining tomatoes and pulse until the mixture is chunky. If the tomatoes are very juicy, you may need to drain some of the liquid.
- Combine the salsa with the vegetable mixture. Stir in the lime juice. Add salt to taste. Cover leftovers and refrigerate for up to 2 days.