This recipe for Salsa was submitted by Debbie of Florida.
4 medium-sized fresh ripe tomatoes
1 small bunch of cilantro (about 8 to 10 long pieces w/leaves)
1 fresh lime or lemon (or 1 to 2 tablespoons juice)
1 medium onion
Ground black pepper
2 to 3 jalapeño chiles (or chipotle)
Red pepper flakes (optional)
- Wash and core tomatoes. Wash and drain cilantro. Peel onion. Cut tomatoes and onion in quarters. If using fresh chiles, cut stems off and slice lengthwise, seed chiles.
- Place prepared vegetables in food processor along with the cilantro. Squeeze juice of one lime or lemon.
- Place lid on food processor and blend. For chunkier salsa, blend only for a few seconds. For smoother salsa, blend longer.
- If you don't have a food processor, chop all ingredients by hand and mix in bowl. This works in a blender as well.
- For extra zest, add dried pepper flakes. Salt and pepper to taste. For a smoky flavor, add a few canned chipotle peppers.
- Chill for at least two hours for best results. Tastes so refreshing and is non-fat. Use as a dip for tortilla chips, or serve with fajitas, use it as a topping for black beans, rice and chicken, etc.
Makes about 4 to 5 cups.