Fresh Tomato Salsa

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I am crazy about salsa, and I’m a fiend for anything quick and easy in the kitchen! Last night I cooked up two pounds of red beans, so tonight’s dinner was a simple Red Beans and Rice with Fresh Tomato Salsa. This is the kind of meal I like to eat without utensils and just use chips to scoop it all up – delicious!

The Cuisenart is the queen of quick and easy, and I use it nearly every time I cook. Salsa is really simple in one of these machines. Toss everything in, pulse a few times and serve. Tonight’s variation of the fresh salsa had garlic and a bit of olive oil, but I often keep the flavors simple with just lime and salt. This is the traditional Mexican Pico de Gallo recipe pulsed to bits in the Cuisenart!

Fresh Tomato Salsa

6 – 8 roma tomatoes cut in half

1 or 2 jalapenos

1 small piece of red onion – about 3/4 inch thick slice

1 tsp salt

1 lime juiced

1 small bunch of cilantro

1 clove garlic (optional)

1 Tbs. olive oil (optional)

Place all ingredients in the food processor and pulse a few times. I never really measure the salt, so check to see if more is needed. This salsa is best fresh as tomatoes don’t weather well in the refrigerator. I try to eat it within the day, but if you have to, it will keep for a day or two in the fridge.

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