This recipe is one of the easiest for making fresh tomato salsa! You just put all the ingredients into a food processor and chop! The results are like the salsa served in Mexican (or Tex-Mex) restaurants.
Adjust the Ingredients to Suit Your Taste
After making the salsa the first time, feel free to tinker with the ingredients to suit your taste. For instance, if you like a lot of cilantro, add more. If you don’t eat cilantro, omit it. You can also adjust the onion amount and jalapenos. The recipe uses mild pickled jalapenos. Change the recipe and add hot and mild jalapenos, or use all hot pickled jalapenos instead! It is easy to modify the recipe to suit your taste preference.
There is no cooking involved with this recipe, and you can eat the salsa as soon as you mix the ingredients. This salsa keeps well in the refrigerator for a few days and tastes better the longer it sits. However, this salsa is not suitable for canning. If you are looking for a salsa that you can preserve in canning jars, click here to go to my recipe called Salsa for Canning–which is also a delicious recipe.
This recipe has a secret ingredient: pickled jalapeno peppers! Use tame or mild jalapenos for a not-too-hot-and-spicy taste, or use hot pickled peppers for a little more heat. I list the brand of pickled jalapenos that I use in the notes section of the recipe. And trust me, the pickled peppers do not give this salsa a vinegar taste.
You Determine the Texture
One final word: use the food processor pulse option for chopping and check the texture after a few seconds of processing to see if the salsa is like you want it. If it is too chunky for your taste and needs more chopping, pulse a few more times. If you don’t have a food processor but have a small chopper, chop a small number of ingredients at a time until you finish the chopping. Then stir it all together. This recipe comes together quickly, even while chopping in small batches. Enjoy!