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Fresh Salsa

This is a very flexible template for fresh salsa, which can be toyed with as you wish to make it spicier, more tomato-y, tart, etc.! Unlike canned salsa, which can stay in a cupboard until it’s opened, fresh salsa should be kept in the fridge and used within a couple of days. Not hard to do though!

Makes ~1.5 cups salsa

2 large tomatoes
1 medium onion (red or white)
1 jalapeño. De-seed as desired
2 cloves garlic
5- 10 sprigs of cilantro
Juice from half a lime
Salt & pepper

Rough chop tomatoes, onions, jalapeño, and garlic. Place cilantro in food processor, leaving out any stems that are extra chunky. Add tomatoes, onion, jalapeño, garlic, and lime juice. Pulse to desired consistency. Don’t pulse too much or it’ll be soup though! Add salt and pepper to taste.

Don’t have a food processor? Chop all the ingredients finely until you reach your desired consistency.