Homemade Chunky Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds ripe tomatoes, cored, seeded, and chopped
2 teaspoons salt
½ small red onion, chopped fine
1 jalapeño chile, seeded and minced
¼ cup chopped fresh cilantro leaves
¾ teaspoon chili powder
1 tablespoon lime juice
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Directions: |
Directions:1. SALT TOMATOES Place tomatoes in strainer set over bowl and sprinkle with salt; let drain 30 minutes. Discard liquid. Meanwhile, combine remaining ingredients in medium bowl.
2. COMBINE SALSA Process one-third of drained tomatoes in food processor until smooth. Transfer puree to bowl with onion mixture. Add remaining drained tomatoes to bowl and toss to combine. Serve. (Salsa can be refrigerated in airtight container for 2 days.) |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:1/2 Hour |
Personal
Notes: |
Personal
Notes: We seeded and salted the chopped tomatoes to combat the watered-down texture of traditional thick and chunky salsa recipes. Instead of leaving big, unappealing chunks of onions and jalapeños, we chopped these ingredients finely and mixed them with cilantro and lime juice. Adding chili powder gave this mixture depth.
Without something to bind the components, salsa can seem more like a chopped salad. We decided to make our own binder by blending some of our fresh, already diced tomatoes in the food processor, then stirring the puree into the rest of the ingredients.
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