It’s summer. The days are long, and hot, and we’ve been enjoying dinner and snacks out on the patio with a cold drink in our hands, while the kids run around and play. Dinner is made on the grill most nights, and quick and simple pretty much always wins. Lately we can’t get enough of this fresh homemade salsa. We’ve been eating it with chips, on fajitas and tacos, on eggs, on salads… basically anything we can put it on!
It’s super simple to make, and though I love using produce fresh from our garden in the summer, it can just as easily be made year-round with items from the grocery store. We tend to like things on the spicy side around here, but you can totally make this more mild by removing the seeds and ribs from your jalapeños. Either way, it’s great to bring along to a barbecue or party, or for hoarding for completely to yourself!
Here’s what you need:
1 28 ounce can of peeled plum tomatoes (I like Tuttorosso brand), undrained
1 medium red onion, cut into large chunks
3-4 jalapeño peppers, cut into large pieces (if you like it spicy, leave the seeds and ribs. if you don’t remove both.)
1 Tbs minced garlic
1 bunch of fresh cilantro leaves (I don’t measure, basically a small handful)
the juice of 1 lime
1 Tbs red wine vinegar
Directions:
Add all ingredients to the bowl of a food processor. Pulse until no big chunks remain, and you get a consistency you like. Serve with your favorite tortilla chips. Store in the refrigerator for up to a week.
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