i had the urge to post this salsa recipe for you to enjoy on cinco de mayo.
or if you are like me, you can enjoy this easy-to-make, lime-bursting salsa every week. yes, i make it pretty much on a weekly basis. it’s so delicious and healthy. it must be my love for tomatoes and cilantro. this salsa has layer after layer of flavors and it is salsalicious.
chop everything separately in a food processor or blender, or by hand. mix ingredients in a bowl. season with lime and sea salt. and you are on your way to a mind blowing, yet simple mexican salsa.
i LOVE lime. i grew up in south america, and lime is actually our lemon. so i overuse it in this recipe. but, there’s no such thing. try it and you’ll see that this salsa has the most balanced lime ratio than most of them out there. at least i like justifying my love for lime and how good it tastes in this salsa :)
you can check out my guacamole recipe here. my husband asked me to tell you that he highly recommends it ;)
here’s the how-to and recipe. enjoy!
finely chop onions and jalapeño.
proceed to chop tomatoes in a food processor or with a knife.
add the tomatoes to onions and jalapeño.
salsa is nothing without the lime. it definitely enhances all the layers in this appetizer.
i barely chop the cilantro as you can see :)
serve with chips or with mexican dishes!
salsalicious {salsa}
ingredients:
3 ripe plum tomatoes, or any other kind
1/2 jalapeño pepper, finely chopped {more or less, depending how spicy you like it}
1/2 small red onion, finely chopped
1/2 bush cilantro, roughly chopped
2 limes, juiced {more if needed}
sea salt to taste {i add about 1/2 teaspoon}
serves 8 people.
directions:
- cube tomatoes and add to food processor. pulse several times until you get small chunks but also some liquid from the tomatoes.
- if you like your salsa pico de gallo style, pulse about 3 to 5 times. You can also chop the tomatoes with a knife in small cubes.
- in a medium bowl, add chopped tomatoes, cilantro, onions, jalapeño, lime and sea salt. stir all ingredients. taste and add more lime or salt if needed.
- serve with chips, pita chips, Mexican dishes and more.
- refrigerate in an airtight container for up to three days.
