A Salsa recipe that can’t get any easier than this.
- Using one Jalapeño gives a mild heat. For more heat, add more Jalapeños with seeds or use a hotter pepper like Serrano.
- Use the white portion of the scallions (green onions) only. Using the green tips can create some bitterness in the Salsa.
- If you don’t want the Salsa watery, pour the Salsa in a strainer to drain all the liquid.
- For a more flavorful Salsa, let it sit overnight in the refrigerated in a tightly closed container.
- If serving with chips, don’t over season with salt since most chips are already salted.
*Makes approximately 3 cups of Salsa
- 3 plum tomatoes, seeds removed
- 1 bunch cut scallions, white part only
- 1 cup cilantro leaves only
- 1 Jalapeño, seeds removed
- 1 28-oz can whole tomatoes, drained
- 1 large onion, peeled and quartered
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground pepper
Combine all ingredients in a food processor. Pulse until desired consistency is obtained, 10-15 seconds. Transfer to a serving bowl and serve with tortilla chips or as a condiment.