If you are looking for a fresh, partially blended but not cooked salsa for your next Mexican dish, stop. You’re here. I’ve been working on this one for a few years now and finally settled on the recipe below. This salsa is perfect for those hot summer days when you just want to hang out on the back porch with some Juanita’s tortilla chips. Yum!
- 10 fresh Roma tomatoes
- 0.75 cup onion, diced
- 3 garlic cloves, minced
- 0.5 cup cilantro, chopped
- 1 jalapeño pepper, seeds removed, diced
- 1 Anaheim pepper, seeds removed, diced
- the juice of 1 lime
- 0.5 tsp sugar
- 0.5 tsp salt
- 1 tsp cumin
- 0.5 tsp black pepper
- 0.5 tsp celery salt
- 0.5 tsp chili powder
- Rinse and dry the tomatoes. Slice the ends off and cut in half. Squeeze the tomato pieces over a bowl to remove juice and seeds.
- Place tomatoes into a large food processor or blender. Pulse 4 to 6 times until the tomatoes reach a thick and chunky consistency. But sure not to overdo it, because you will still be blending them more in the next step.
- Add all remaining ingredients into the food processor with the tomatoes. Pulse 3 to 5 more times until combined, but still chunky.
- Eat right away or store in the fridge for up to 5 days.