salsa fresca muy bueno (sallye)

★★★★★ 2 Reviews
grandedame avatar
By sallye bates
from Austin, TX

My grandkids always want Nanny's salsa for any occasion. Here's the recipe which has been through many iterations; I think I finally got it exactly right.

★★★★★ 2 Reviews
serves A crew
prep time 20 Min
method No-Cook or Other

Ingredients For salsa fresca muy bueno (sallye)

  • 2 lb
    roma tomatoes
  • 2 md
    sweet onions
  • 3-5 clove
    garlic
  • 1 bunch
    fresh cilantro
  • 3 md
    jalapeno peppers
  • 1/8 c
    lime juice
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    sea salt
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How To Make salsa fresca muy bueno (sallye)

  • 1
    CUT TOMATOES INTO HALVES PEEL ONIONS AND CUT INTO QUARTERS SLICE JALAPENOS IN HALF (FOR MILDER SALSA REMOVE SEEDS & VEINS; FOR SPICIER SALSA LEAVE SEEDS & VEINS IN THE JALAPENOS) PEEL GARLIC CLOVES WASH THOROUGHLY & REMOVE STEMS FROM CILANTRO
  • 2
    PROCESS TOMATOES AND ONIONS IN FOOD PROCESSOR USING PULSE BUTTON JUST UNTIL CHUNKY. POUR INTO LARGE MIXING BOWL. PROCESS JALAPENOS, GARLIC & CILANTRO (LEAVES ONLY) IN FOOD PROCESSOR USING PULSE BUTTON UNTIL DICED FINELY ADD TO TOMATOES IN MIXING BOWL ADD SALT, LIME JUICE & CUMIN MIX WELL
  • 3
    ***NOTE*** DEPENDING ON SIZE OF FOOD PROCESSOR BOWL, YOU MAY HAVE TO PULSE IN BATCHES. DO NOT OVERCROWD THE BOWL.
  • 4
    PLACE IN COVERED CONTAINER AND CHILL IN REFRIGERATOR AT LEAST 1 HOUR,PREFERABLY OVERNIGHT, BEFORE SERVING YOU CAN PLAY AROUND WITH INGREDIENTS (MORE OR LESS TOMATOES OR JALAPENOS, ETC) TO SUIT YOUR INDIVIDUAL TASTES
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