Renee’s Mild Fresh, Raw Salsa
Not a single thing is cooked or heated in this delicious salsa. It’s a powerhouse of tomato, garlic, and onion flavor, and it’s amazing immediately AND the next day (if it lasts that long). You can eat it chilled or room temperature and still be happy as the day is long. It’s as simple as getting all of the ingredients into a food processor or blender, whirrrr, then pour it out into a nice dish and VY-OH-LAY, salsa for dipping your favorite chips. This recipe is MILD, so add the pepper of your choice to get some heat. (Just remember it may get hotter the longer it sits.)
Ingredients
- 5 Roma tomatoes
- ¼ c. red onion diced
- ⅛ c. red onion sliced or chunks (will mix in later)
- ½ bunch of fresh cilantro loosely chopped or scissored
- 2 garlic cloves
- 2 heavy dashes of salt
- 3 t. lime juice
Instructions
- Cut tomato stems off.
- Add all ingredients except diced onion into food processor or mixer.
- Puree until smooth.
- Pour into a serving bowl and stir in diced onion.
- Add additional salt to taste.
- You may need to scrape down the sides of your blender or food processor in the middle to make sure all the ingredients get incorporated. Cilantro in particular has a tendency to stick to the sides.
- Makes two cups.
Tried this recipe?Let us know how it was!