Wednesday, May 12, 2010

PostHeaderIcon Dippity Do Da: Summer Salsa

  • 1/4 cup fresh cilantro
  • 1 serrano chile, ribs and seeds discarded (use 2 for medium, 3 for hot)
  • 1 small clove garlic
  • 1/2 small white onion, cut in quarters
  • 6 plum tomatoes, cored and cut into quarters (1 pound total)
  • 2 tablespoons fresh lime juice
  • Salt

In a food processor, with knife blade attached, pulse cilantro, chile, and garlic until very finely chopped. Transfer mixture to large bowl.

Place onion in food processor; pulse until finely chopped. Transfer to fine-mesh sieve; rinse with cold water and drain. Transfer to bowl with cilantro.

Place tomatoes in food processor and pulse until chopped. Add to bowl with chiles and onion. Add lime juice and 1/4 teaspoon salt, and stir until well mixed.

Serve immediately or cover and refrigerate up to 6 hours.


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