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Hey y’all! I’m still gallivanting the globe (you can read what I’ve been up to, including a cookbook update, here), but I thought I would pop in really quickly here while I have a minute and share one of our family’s favorite summer recipes with you! I’m sure that fresh salsa recipes are a dime a dozen on Pinterest, but to be honest I didn’t even look. This is the basic recipe that we follow, and it’s meant to be changed up to meet your own personal tastes. Hint: the fresh cilantro really makes this salsa pop.
We don’t usually keep fresh jalapenos on hand, so my mom had the brilliant idea of just using some crushed red pepper for heat instead. (Please note that crushed red pepper and ground red pepper are two totally different things…haha.) If you have fresh jalapenos, by all means use them instead of the crushed red pepper. The amount of red pepper I used in this recipe makes a salsa that’s on the top end of mild. I’m not really a huge spice fan – any more than this and my nose would be running!
You can bake up some low-carb pitas cut into chip pieces to eat this salsa with, but I usually just use a spoon….
You might also enjoy:
You can find this recipe in my cookbook, Necessary Food.
- 1½ - 2 lb. fresh tomatoes
- 1 medium onion
- Dime-sized bunch fresh cilantro
- 2 garlic cloves, peeled
- 1-2 tsp. lime juice, optional
- 1 teaspoon salt, to taste (start with less, then add more to taste)
- ¾ tsp. crushed red pepper, to taste (this produces a salsa that is on the top end of mild)*
- Chop the onion, cilantro, and garlic up finely (I used a small food chopper). Cut the tomatoes into large chunks and put them into a food processor with the rest of the ingredients. Pulse a few times until the desired consistency is achieved. Taste the salsa and adjust the salt and spice levels to your taste. Refrigerate for 20 minutes at least before serving to let the flavors meld. Store in the fridge (I don't know how long it keeps because it doesn't last more than a day in our house). Yields about a quart of salsa
- If you prefer a chunkier salsa, chop the tomatoes by hand instead of using a food processor. I love how fast and easy a food processor makes this recipe.
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