Salsa Fresca


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

My mother usually plants about 30 or more tomato plants every year, so you can guess how many tomatoes we have each summer. I created this simple salsa a couple of years ago, to use up her tomatoes and peppers.


Ingredients You'll Need

3 - 4 large ripe tomatoes
1 large 1018 or Vidalia onion
3 cloves garlic, minced
2 jalapeño peppers (seeded for mild salsa, or leave some seeds for heat)
2 t canola oil
salt and pepper to taste
lemon juice (optional)


Directions

Peel and chop onions into quarters, and place in food processor. Slice jalapeños in half, and seed as desired (be very careful and don't touch your eyes after doing this!). Add to the onions, and process until coarsely chopped. Move to another bowl and cover. Put the tomatoes into the food processor, and liquify. Add the garlic, oil, onions and peppers, and process to mix. Empty into a bowl, and season with salt, pepper and lemon juice to taste.


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