Fresh Salsa

Photo: Becky Luigart-Stayner; Styling: Amy Burke
Serve salsa with chips to munch on before—and during—the main meal.

Yield:

Makes about 4 cups

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Ingredients

1/4 medium-size sweet onion, coarsely chopped
1 small garlic clove, quartered
1 jalapeño pepper, seeded and quartered
1/4 cup loosely packed fresh cilantro leaves
2 pounds tomatoes
1 lime
1 1/4 teaspoons salt
Tortilla chips

Preparation

1. Pulse first 4 ingredients in a food processor until finely chopped.

2. Cut each tomato into 4 pieces. Cut core away from each piece; discard core. Add tomatoes to food processor in batches, and pulse each batch until well blended. Transfer to a large bowl. Squeeze juice from lime over salsa, and stir in salt. Serve with chips.

Note:

May 2011