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Classic Salsa

Here is a recipe for the most delicious fresh salsa! I make it all the time and it’s so easy! Serve it as appetizers at a bbq or over tacos for Taco Tuesday. Check out the recipe bellow!



6-8 Large organic vine ripened tomatoes

1/4 of a large sweet Spanish onion

1 Large jalapeño (or 2 small), with seeds if you like some spice, without seeds if you don't.

1 Fresh lime squeezed

1 Cup fresh cilantro

Salt/pepper to taste


Cut your tomatoes in half and de-seed, making sure you don't take away any of the actual tomato. Rough chop in to large chunks. In your food processor, pulse the tomatoes until roughly diced. Place in a separate bowl.


Now in your food processor, add the onion roughly chopped and jalapeño roughly chopped, along with the cilantro, salt and pepper. I start with about 1/2 a tsp of salt and 1/2 tsp of black pepper. Remember, you can add salt but you can't take it away! Pulse in the food processor until fine. Now re-add the diced tomatoes to the food processor with the juice of one fresh lime and blend until fine and until it's all combined.


Place in your container and put it in the fridge for at minimum one hour or you can even leave it over night to let the juices really stew. Don't forget to give it a taste with some chips to make sure you have enough salt.


You can serve as a dip to friends, or on your tacos, fajitas and quesadillas at home! You can keep this covered in the fridge for about 5-7 days.


Your friends will beg you for it. Enjoy!

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