Ingredients
– 6 ripe Roma tomatoes
– 1 small onion, roughly chopped
– 2 to 3 jalapeño peppers (seeds removed for milder salsa)
– 1 lime, juiced
– 1/4 cup fresh cilantro
– 1 teaspoon garlic powder (or 2 cloves fresh garlic)
– Salt to taste
– Pepper to taste
Equipment Needed
– Blender or food processor
– Cutting board
– Knife
– Measuring spoons
– Lime juicer (optional)
– Airtight container for storage
Step-by-Step Instructions
First things first, start by prepping your ingredients. Rinse the tomatoes, jalapeños, and cilantro under cold water. Cut the Roma tomatoes in half, and roughly chop the onion. If you’re like me and love a bit of fire, leave some seeds in the jalapeños for extra heat! When you’re ready, toss all your ingredients into the blender, and set it to a pulse setting. This helps to give a chunky consistency, which I adore. I love that satisfying moment when the blender roars to life and the smell of fresh veggies fills my kitchen. (See the next page below to continue steps…)