Garden-Fresh Cilantro Salsa
Prep Time:
10 Minutes
Rest Time
None for this recipe!
Cook Time:
5 Minutes
Serves:
1 Mason Jar
Level:
Beginner
About the Recipe
There is nothing quite like the vibrant, zesty pop of a salsa made with ingredients pulled straight from the garden. This garden-fresh cilantro salsa perfectly captures the essence of summer, balancing the sharp, clean bite of fresh lime and spicy jalapeños with an abundance of fragrant, leafy cilantro. Whether you are looking for the perfect topping for grilled fish tacos or simply want a crowd-pleasing dip to pair with salty tortilla chips, this recipe offers a crisp complexity that store-bought versions simply cannot match. It is a bright, refreshing addition to any table that celebrates the simple beauty of raw, seasonal produce.
Ingredients
1 lb. of fresh Roma Tomatoes (blanched and peeled)
2 Cloves of Garlic
1/2 a White Onion
1 Lime for zesting and juice
1 fresh Jalapeno, chopped (seeds optional)
1/2 tsp Salt
1/4 cup of fresh Chopped Cilantro
1 pinch of Cumin
1 pinch of Chili Powder
The Recipe!
Step 1: Blanch your tomatoes. Blanching is very easy! You will just need to boil a pot of water and have a bowl of iced water on stand-by. I like to score my tomatoes with a little shallow X to make peeling easier later on. Lower your tomatoes into the boiling water and leave them for about 1 minute or until you see the skin starting to peel and then transfer them to the ice bath. From there peeling is simple!
Step 2: Prepare your ingredients! Roughly chop up your peeled tomatoes, garlic, cilantro, onion, and jalapenos. You don't need to get them tiny; we are just looking to get them to all fit in your food processor. You will also want to zest and juice your lime at this point
Note: If you like your salsa spicier, keep the jalapeno seeds in your blend...for a milder salsa, leave them out.
Step 3: Food processor time! Start off with your tomatoes, garlic, cilantro, jalapenos and onion, and give them a few pulses. Then add in your lime zest, lime juice, salt, cumin and chili powder and pulse again. Be careful here! You could easily end up with a soup if you overdo the mixing. I like to check for consistency after three short pulses and continue to blend until it hits the right amount of chunkiness!
Step 4: Enjoy! I like to garnish with some fresh cilantro and a few slices of jalapenos. Everything else will store nicely in a mason jar and keep in the fridge for a week!