We eat Mexican food in one form or another at least once a week, usually much more often. I love it and it’s a good thing David does, too, or that might have been a deal breaker early on.
I am a big fan of the Pioneer Woman’s salsa recipe and it’s great when fresh tomatoes aren’t available. However, since tomatoes are SO good and so cheap in the summer, I’ve really wanted to make a recipe using all fresh ingredients instead of canned for my version.
And so I did.
Usually fresh salsa end up soupy, inconsistent and just not right. How does one fix this? The secret is in the tomato prep.
Rinse and dry 10 fresh Roma tomatoes from the farmers market, then slice the ends off and cut in half.
Then, juice the tomato. Yes, just like it sounds.
Rotate it around in your hand a gently squeeze out the juice and seeds. No need to stress if some seeds remain, but you want to get most of them out.
Repeat until all the tomatoes are a little sad looking (no worries, they’ll be happy again soon!) and you have a bowl of tomato juice (unfortunately not fit for bloody marys).
From there, it’s easy. Toss the tomatoes in a large food processor.
Pulse 4-6 times until the tomatoes reach a thick and chunky consistency. Don’t go overboard; you want some chunks.
Let that it while you prep the rest of your ingredients.
Put all remaining ingredients in to the food processor with the tomatoes.
Pulse 3-5 times until well combined, but still chunky.
You can eat it right away, or store in the fridge for up to 5 days.
- 10 fresh Roma tomatoes
- 2/3 cup onion, diced
- 2 garlic cloves, minced
- 1/2 tsp sugar
- 1 tsp cumin
- 1/2 cup cilantro
- the juice of 1 lime
- 1/2 tsp salt
- 1 jalapeno pepper, seeds removed, diced
- 1 poblano pepper, seeds removed, diced
- Rinse and dry the tomatoes. Slice the ends off and cut in half.
- Squeeze the tomato in your hands to remove juice and seeds.
- Put tomatoes in a large food processor.
- Pulse 4-6 times until the tomatoes reach a thick and chunky consistency.
- Put all remaining ingredients in to the food processor with the tomatoes.
- Pulse 3-5 times until well combined, but still chunky.
- Eat right away or store in the fridge for up to 5 days.
You may want to add another jalapeno if you like your salsa spicier!
I love this recipe because it is hearty and made from all fresh ingredients. We’ve all devoured it this week, including Hailey. If I wasn’t planning on sharing with her, I would have added another jalapeno to kick up the spice factor, which you may want to consider doing.