Red Tomato Salsa
Salsa! It is low fat, low calorie, low sugar and can spice up pretty much anything. I don’t think it can be beat on top of eggs, inside tacos or all around a tortilla chip. I have made it cold, warm, roasted, raw, green, brown (it was actually good) and of course, red. The raw red version is the one that most reminds me of the tex-mex restaurants I like the most down in Texas where I grew up. Each batch is a little different, depending on the quality of the tomatoes and the bite of the jalapenos. This version of salsa comes straight out of the fridge. It is raw, red and tangy. I made the recipe mild, but it could of course be spiced up with more jalapenos.
Tomato Salsa
4 large rip tomatoes, quartered
½ small red onion, roughly chopped
1 large or 2 small jalapenos
1 lime, juiced with meat included
3 cloves garlic
1 small bunch cilantro
½ teaspoon ground sea salt
If you have a big food processor, combine one tomato with the remaining ingredients and pulse until finely pureed. Add remaining tomatoes and pulse until roughly chopped. Refrigerate overnight and serve cold.
If you are going to use a molcajete combine the onion, jalapeno, lime meat, garlic and cilantro in bowl. Grind until all the ingredients are combined. Add tomatoes and continue grinding until combined and the tomatoes are of preferred mushiness. Refrigerate overnight and serve cold.
If you have a small food processor add ½ a tomato and all the other non-tomato ingredients. Pulse until finely pureed. Empty puree into medium bowl. Add tomato to processor and pulse until roughly chopped. Empty into medium bowl. Add tomato to processor and pulse until roughly chopped. Empty into medium bowl. All the tomatoes done? Now stir everything up in the bowl and refrigerate overnight. Serve cold.