Keltin and I primarily get our vegetables through a CSA box and the last time we picked up a box it contained, among other things, cherry tomatoes, jalapenos, and an onion. I already had most of the other ingredients and what is better to do in the heat of a Texas summer than make fresh salsa?
Normally I would suggest making salsa in a food processor but mine is too small and I don’t have room for a larger one. However, immersion blenders are wonderful things and make some pretty good salsa. Just be careful, things can spray a bit with the immersion blender and I almost got salsa in my eye.
So I didn’t measure really when I made this recipe, but I’ll give you what I can.
- 1-1 1/2 C. Cherry Tomatoes (Sliced in half)
- 3 Jalapenos (Roasted and Diced)
- 1/2 Large Onion (Roughly Diced)
- 1 C. Cilantro (Packed)
- 3 Tbs. Lime Juice (Aprox. 1 1/2 Limes)
- 1 1/2 Tsp. Salt
- 1 Tsp. Cumin
- 3 Cloves Garlic (Roughly Chopped)
- De-seed and roast the jalapenos on the stove or on the grill. Let cool, then slice.
- Combine all ingredients in a food processor and pulse to desired thickness.
- Add salt as needed and additional jalapenos or other peppers for additional heat.
- Serve immediately or jar for later use.
This is a medium heat salsa and I made it only slightly chunky – they are small pieces. Also, beware, the jalapenos will make your fingers burn, gloves are suggested but not required. What do you put in your homemade salsa? Happy Friday!