Making salsa in a food processor is easy and convenient, and it results in a smooth, uniform consistency that’s perfect for scooping up with chips or spooning over tacos. If you’ve never made salsa in a food processor before, here’s a quick and easy guide to help you get started.
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Start by chopping up your ingredients. You’ll need tomatoes, onions, peppers, and cilantro. Start with the tomatoes and onions, since they’re the biggest and most difficult to chop by hand. Add them to the food processor and pulse until they’re finely chopped.
Next, add the peppers. If you’re using bell peppers, you can add them whole and pulse until they’re chopped. If you’re using hot peppers, you may want to seed them first to tone down the heat. Once the peppers are chopped, add the cilantro and pulse a few more times to chop everything evenly.
At this point, you can taste the salsa and add salt, pepper, or other seasonings to taste. If you want a smoother consistency, you can pulse the salsa a few more times. Otherwise, it’s ready to eat! Serve with chips, on tacos, or just eat it straight up with a spoon.
Ingredients
3 large tomatoes, diced
1/2 small onion, diced
1 small jalape pepper, diced
1/4 cup fresh cilantro leaves
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt
Instructions
– Add the tomatoes, onion, jalape pepper, cilantro, lime juice, sugar and salt to the bowl of a food processor.
– Pulse the ingredients until they’re finely chopped, but not pureed.
– Taste the salsa and add additional lime juice, sugar or salt, if necessary.
– Serve the salsa immediately or store it in a covered container in the refrigerator for an hour or two to allow the flavors to blend.
Salsa is the perfect addition to any Mexican-inspired dish, and it’s easy to make your own at home with just a few ingredients and a food processor. This particular recipe yields a salsa that’s fresh and zesty, with a little bit of heat from the jalape pepper. Feel free to adjust the level of spice to suit your preferences.
When it comes to tomatoes, you can use any variety that you like. I usually use Roma tomatoes because they’re relatively low in water content, which helps to prevent the salsa from becoming too watery. If you can’t find Roma tomatoes, any type of fresh tomato will work.
The cilantro is optional, but I think it really adds a nice flavor to the salsa. If you’re not a fan of cilantro, you can leave it out or substitute with another fresh herb, such as parsley or basil.
This salsa is best enjoyed fresh, but it will keep in the fridge for a day or two. Just be sure to store it in a covered container so that the flavors don’t escape.
