It has been super hot here in the south, y’all, and we’ve got a tasty treat to help you beat the heat. (Or maybe add to it, depending on how hot and spicy you like your salsa!) This recipe is simple enough for even the most challenged home cook to master, but your guests/friends/family will never believe it based on the complex taste.
Bonus feature? There’s absolutely NO cooking involved. Anyone with a food processor and five extra minutes can have homemade salsa that’ll beat the jar stuff, hands down.
Serving tip: Have any mason jars lying around the house? What about one of those adorable strawberry crates from the grocery store or farmer’s market? Serve your salsa in the mason jar and the chips in the crate and you’ve got a gorgeous – yet simple – up-cycled table spread. Money saver, and environment saver. Not too shabby.
Here’s what you’ll need for the fresh salsa:
- 4 vine-ripened tomatoes
- 1 small-med yellow onion
- 3-4 tablespoons of pickled jalapeños (more or less if you like it spicier or milder) We generally use the 1 spoon to 1 tomato ratio, but if you like your salsa mild, maybe stick to 2 tablespoons to start. You can always add more!
- 1 clove fresh garlic
- 2-3 tsps salt (or to taste)
We also like to add a few splashes of the vinegar from the jalapeño jar, but that’s totally up to you.
Take all the ingredients and toss them in the food processor (after removing the top/core of the tomatoes and the skin on the onions, naturally), blend until desired consistency and serve. We advice making it a little ahead of your guests and sticking it in the refrigerator to get nice and cool. If you’re feeling extra bold and want a zing, add a handful of fresh cilantro while processing. Makes just under 2 mason jars full of goodness.
That’s it! Impress everyone you know at your next BBQ or get together. They’ll be asking for your recipe, guaranteed.
xoxo
dLb
dLb lifestyle 