Happy Cinco De Mayo everyone! I got a special request from a fellow
to make salsa. blogger
Beautiful, vibrant ingredients!
8 Roma tomatoes
I used Roma tomatoes because they were the ripest. This can be substituted just as long as you have about 6-8 cups worth. (I would discourage using grape tomatoes)
2/3 cup cilantro
Im a big fan of cilantro, so I ended up adding more during my taste test. Feel free to do the same!
I used 2 (but I am kind of a wimp) this is really up to the chef, and I would encourage tasting before adding more than two. Tip: If you want more heat throw all the seeds in.
I combined the garlic and onion, in the food processor before the final processing.
2-tablespoons (2-3 cloves) garlic
I am ALWAYS using garlic, so to save time I have this in the fridge. I know, I am a cheater!
1/3 cup green onions
You should chop this finely, and not add into the food processor/blender.
2oz lime juice
All but the really green lime are from my own tree, so I was pretty excited to use them.
Once everything is chopped and prepped, throw it into a blender or a food processor. If not everything fits, split up the ingredients, and once they are done blending/processing, put the batches into a bowl and mix together. You simply blend/process until you have the consistency you prefer. The ingredients added in the bowl (not blended/processed) are green onions and lime juice!
I am a huge advocate of adapting recipes, so if you hate green onions don’t add them, if you like Serranos over Jalapeños use those. Go ahead, and experiment! All photos taken by me.