Garden Salsa
Posted: | Categories: Recipes | Tags:gluten-free sauces sides snack summer vegan
Garden Salsa
Melissa Ben-Ishay
The hardest part of making your own salsa is getting the lid of the food processor on correctly. Once you can figure that out, it’s so easy to make fresh, incredible salsa with all your favorite herbs fresh from the garden. Start by pulsing the aromatics—onion, peppers, and garlic—then add the softer ingredients like herbs and tomatoes. Add an extra pepper if you like it spicy (I don’t) and strain the juices out if you want a chunkier dip (the juice is so good you’ll want to drink it, so I didn’t do that either).
Ingredients
1 yellow onion, cut into quarters
Juice of 1 lemon
3 garlic cloves
2 jalapenos, stems cut off and pepper cut into quarters
1 large bunch fresh cilantro
1 large bunch fresh parsley
12 medium ripe tomatoes (7-8 Romas), core removed and cut into quarters
½ teaspoon cumin
1 tablespoon sweet paprika
1 teaspoon salt
Black pepper
Directions
- Add the onion, lemon juice, garlic, and jalapenos to the bowl of a food processor. Pulse until everything is finely chopped.
- Add the cilantro, parsley, and tomatoes to the food processor and pulse again. Scrape down the sides of the bowl and pulse until no large chunks of tomato remain.
- Finally, add the cumin, sweet paprika, salt, and pepper, and pulse just to incorporate. Taste and adjust seasoning as necessary. Serve with your favorite chips. Store in an airtight container in the refrigerator for up to 5 days.
