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Salsa Fresca


1 container of grape tomatoes
(must be grape tomatoes because you need the proper skin to pulp ratio)
1 jalapeno or serrano pepper (two if you want it spicier)
1 handful of cilantro
The juice of one lime
salt and pepper to taste


Using a food processor, pulse together the onion, jalapeno (with or without the seeds, it’s up to you), and cilantro. Then add the tomatoes and process until chunky (not too pureed). Pour the salsa into a fine sieve to remove all extra juice. This is an important step because otherwise your salsa will be too runny. Place salsa into a bowl and add lime juice, salt and pepper. I love this salsa with some good blue corn chips! Yum!

George Christidis