Stock up on chips before you make this salsa recipe because once you start eating it, you won’t want to stop.
Photo by Gwénaël Le Vot
MAKES ABOUT ONE QUART
2½ pounds Roma tomatoes, chopped
1 white onion, quartered or rough chopped
2 cloves garlic, large minced
1 jalapeno or serrano, minced
½ bunch cilantro, chopped
1 tablespoon lime juice, fresh squeezed
Kosher salt
Place half of the tomatoes into a blender or the bowl of a food processor, then add the onion, garlic, pepper, cilantro, lime juice and salt. Blend until smooth. Remove to a large bowl and, by hand, stir in the remaining tomatoes. Taste and adjust salt or lime juice if needed.
Pour into a storage container and refrigerate, preferably overnight to allow flavors to fuse. Serve with chips, on tacos or with anything else you like. Salsa will last one week in refrigerator.
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