Garden Fresh Salsa
This garden fresh salsa recipe takes advantage of seasonal ingredients. It is so easy to make, just toss the ingredients into a food processor or blender, pulse it to the consistency you like, and enjoy.
Servings: 6 half cup servings
- 2 pounds paste tomatoes
- 1 Anaheim chili pepper
- 2 medium jalapeño chili peppers
- 1 medium onion
- 1 clove garlic
- 1/2 cup fresh cilantro leaves
- 1 teaspoon lime juice
- 1/8 teaspoon cane sugar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon chili powder
Blanch and skin tomatoes.
Wear gloves and remove seeds and membrane from Anaheim pepper. Keep jalapeño seeds if you want a hot salsa.
Give vegetables a rough chop, add all ingredients to food processor, and pulse until the consistency you like.
Test seasoning with a tortilla chip and adjust as needed.
Refrigerate for a least an hour to allow the flavors to blend.
Serve with tortilla chips.
Store extra in refrigerator. Makes about 3 cups.
Serving: 0.5cup | Calories: 70kcal | Carbohydrates: 14.5g | Protein: 3.1g | Fat: 0.7g | Sodium: 20mg | Fiber: 4g | Sugar: 8g