Those that know me well know that I disdain uncooked tomatoes. It's something about that smushy, mushy core with the seeds that just kills me. I don't mind them cooked, and I love them in salsa. I've never successfully made salsa fresca. I haven't tried in a while, and my last attempt was way too chunky. I have a food processor now (of course, I've had it for quite a few years now...yes, it's been that long since I made salsa) which should take care of the chunky problem. I modeled my salsa after my favorite salsa fresca in the world which is found at Carrburritos in Carrboro, NC. Mine had a few changes (I used lime instead of lemon because I had one here). I decided to give making salsa another try as a way of using some of the jalapenos that my dad gave me last weekend. I liked the end product though I think that next time I will use a sweet onion instead of a red onion because it was a wee bit onion-y. Rick really liked the lime in it, and I agree. It just adds something that is often missing from most store bought varieties. A big improvement over my last salsa adventure!
Here's what I did...
5 tomatoes, cored, seeded, and diced
1/2 onion, chopped
2 jalapenos, seeded and minced
2 large cloves of garlic, minced
1/4 cup cilantro leaves
1/2 teaspoon salt
Juice of 1 lime (or lemon)
Put all the ingredients in a food processor and blend together. Refrigerate and serve.