fresh red salsa
This salsa is no-cook, comes together quickly and only five ingredients (no, I’m not counting salt). It tastes like a lighter, fresher version of the cooked salsa you get at Tex-Mex restaurant. It’s essentially the blended version of Pico de gallo, making the dip more chip friendly. Use whatever tiny tomato you like, but don’t swap in the bigger guys. Smaller tomatoes have less water content and yield a much redder, more flavorful raw salsa. This is obviously most delicious in the summer with local tomatoes, but those grocery store pints will totally work here anytime.
yield 1 1/4 cup
1 pint cherry or grape tomatoes
1/2 cup loosely packed cilantro leaves and stems very roughly chopped (about 10 sprigs)
1 fresno or jalapeno chili, roughly chopped
1/3 cup finely chopped red onion
1/2 lime, juiced
Kosher salt, to taste
recipe prep
Combine tomatoes, cilantro and chili to the bowl of a food processor and blend until smooth - mostly smooth, it won’t be perfect (in a good way). Transfer to a bowl and stir in onion and lime juice. Add salt to taste. Serve with chips
a note When you first puree the tomatoes, they will be foamy. Don’t worry! That will settle and dissipate with a little time. If you’re serving right away and it bothers you, feel free to skim a little off the top before dipping in.
