Fresh Chunky Tomato Salsa
This chunky tomato salsa comes together quickly and easily. You can make it mild or spicy. It pairs perfectly with any Mexican dish. You can eat it as an appetizer with tortilla chips, or put it on your tacos.
Alexis Wilmouth
Aug 15, 2022
1 min read
Ingredients:
- 1/2 red onion, coarsly chopped
- 1 1/2 pounds vine ripened tomatoes, diced into 1 inch chunks
- 1/4 cup fresh cilantro, chopped
- 1-4 jalapeños, diced
- 1-2 garlic cloves, chopped
- 1-2 tablespoons lime juice
- 1/4 teaspoon salt
- tortilla chips, for serving
Directions:
- In a food processor, pulse half of the chopped onion until finely diced. Add in half of the tomatoes, cilantro and jalapeños. Pulse until liquid consistency.
- Add in garlic and pulse.
- Pour mixture into a medium bowl. Add in remaining onions, tomatoes, cilantro and jalapeños. Stir well.
- Stir in lime juice and salt.
- Serve with tortilla chips and Enjoy!
*Store in an airtight container in fridge for up to 3 days. Stir before serving.
*Jalapeños, garlic and lime juice are all to taste. The amount of these is adjustable to how much you prefer. I like mine spicy, so I pulse in 2 jalapeños. Then I mix in one more with the chunky ingredients. I pulse in 2 garlic cloves for extra bursts of flavor, but you don't have to use any if you don't want. I use one tablespoon of lime juice.
*A chile's heat is primarily in the pithy ribs that the seeds are attached to. If you don't like your salsa super spicy, you can remove the ribs to minimize the heat.