Fresh Summer Salsa |
Course : Salsas
Source: Steve and Paula Hicks
Serves: 1 |
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Ingredients:
4 medium roma tomatoes -- ripe, quartered |
1/2 medium onion |
3 cloves garlic -- peeled |
1/2 medium green bell pepper -- seeded |
1/2 medium jalapeno -- seeded |
2 tablespoons lemon juice -- fresh |
2 tablespoons cilantro -- fresh |
1 teaspoon salt |
1 teaspoon black pepper -- finely ground |
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Preparation / Directions:
Place the metal chopping blade in your food processor. You will be using your "momentary" or "pulse" button on your food processor. Process the onion and the garlic cloves for 3-4 seconds until onion is finely chopped and mixed with the garlic. (Do not over-process.) Add remaining ingredients.
Whiz for no more than 3-4 seconds for delicious chunky salsa. (Be careful not to over-process or this will turn into a puree.) Serve immediately with crispy corn tortilla chips. Be prepared to make a second batch--it goes fast!
*Be careful when handling fresh jalapeno peppers. Wear latex gloves and do not allow your hands to come near your eyes. I use about one-third of a 3-inch long pepper in my salsa. You can adjust the amount to suit your taste. Do not use pickled jalapeno peppers.
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