Here is a recipe for fresh salsa (salsa frecsa), vegan by default. Since learning how to make this super-quick recipe I have not purchased salsa from the store. In comparison this salsa recipe produces a salsa that is superior in every way. If you're not a huge fan of hot and spicy foods you should be careful with the jalapeno, or omit it all together.
- 4 tomatoes quartered and the seeds removed
- 2 cloves of garlic
- 1/3 - 1/2 of a small onion
- Â½ jalapeno pepper [optional]
- Cilantro, to taste
- Salt and pepper, to taste
In a food processor, process onion, garlic, jalapeno, cilantro and salt and pepper until well chopped. Add the quartered tomatoes and pulse for a moment until the desired consistency has been reached. You can blend the tomatoes for a second or two to produce a 'chunky' salsa, or blend longer if you prefer a smoother salsa. Place in a bowl and allow to set in refrigerator for about an hour prior to consuming.
Like chile, the longer this fresh salsa recipe has to 'chill out' in the fridge, the more the tastes will meld and the better it will be. I have kept this salsa in the fridge for 3 or 4 days although it rarely ever survives that long.