You’ll love this added freshness with chips, on top of tacos, tostadas or on your favorite breakfast egg dish!
Keyword: Salsa Fresca
¼cupcilantro leaves, chopped (or more depending on your liking)
1 to 3chile peppers*, Serrano, Jalapeño or yellow….whichever I have on hand
½ of a largeonion, quartered (I use whatever I have…yellow or white)
6roma tomatoes, quartered
*Depending on how spicy you like your food. See the Gr8 Tip below on Chili Peppers.
Prevent your screen from going dark
In the bowl of your food processor or blender place your cilantro, chiles, onions and salt and coarsely chop.
Add the tomatoes and pulse to coarsely chop.
If the mixture is too spicy hot, add more tomatoes. If not spicy enough, add more of the peppers.
Adjust seasonings to your taste.
Serve and Enjoy!
Cilantro: I use majority leaves, but the stems don’t bother me….It’s all getting chopped and pulsed!
Chile peppers: The heat of the chile peppers is hit or miss. Some say they’re hotter in the winter. I’ve never found that to be true. To check the heat (and to decide how many peppers you can handle) I slice it and touch my tongue to the flat side of the knife (be careful!) Too hot? Maybe start with ½ the amount of chiles. I never devein or take out the seeds! The seeds are where a lot of the heat comes from so whether you use them or not depends on your heat tolerance!
I taste test with a tortilla chip while the salsa is still in the the blender or food processor bowl. That way, if I need to adjust the seasoning, I can adjust before I transfer it into my serving bowl.