Salsa

Name: Salsa
Total time: 15 min
Yield: 24 servings
Ingredients: 5 to 6 medium Roma tomatoes (about 1.5 lbs), cored, partially seeded, and cut into chunks; 1/2 medium white or yellow onion, roughly chopped; 1 to 2 fresh jalapeños or serranos, stemmed (seeds and ribs removed for milder heat); 2 cloves garlic, peeled; 1/2 cup fresh cilantro leaves and tender stems, packed; 1 to 2 tablespoons fresh lime juice (about 1/2 to 1 lime); 1 teaspoon kosher salt; 1/2 teaspoon ground cumin; Pinch of sugar (optional)

15 minutes10 kcal cal / servingServes 24 servings

Scale

Ingredients

5 to 6 medium Roma tomatoes (about 1.5 lbs), cored, partially seeded, and cut into chunks
1/2 medium white or yellow onion, roughly chopped
1 to 2 fresh jalapeños or serranos, stemmed (seeds and ribs removed for milder heat)
2 cloves garlic, peeled
1/2 cup fresh cilantro leaves and tender stems, packed
1 to 2 tablespoons fresh lime juice (about 1/2 to 1 lime)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Pinch of sugar (optional)

Steps

Place the chopped onion, stemmed chili peppers, and peeled garlic cloves into the bowl of a food processor.
Pulse a few times to finely chop and break down the aromatics.
Add the cut Roma tomato chunks, fresh cilantro, lime juice, kosher salt, ground cumin, and optional pinch of sugar to the processor.
Pulse in short bursts until the salsa reaches your preferred consistency, being careful not to over-process into a puree.
Taste and adjust seasoning with additional salt or lime juice if desired, then transfer to a serving bowl.

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