I think this might be the best salsa I’ve ever eaten. I love how fresh it tastes, and the texture is perfect. I made it for Abby’s fifth birthday party on Saturday, and it was universally loved by the crowd. Add in that it took only about five minutes to make, and it’s pretty much the perfect food! I halved the recipe (I only had one smaller can of diced tomatoes) and left out the vinegar and lime juice (probably because I was just sort of flying by the seat of my pants and not actually looking at the recipe). This salsa is going to be making frequent appearances on our table all summer long. Yum!
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.