Summer Salsa Fresca

 

I don’t know about you, but I am constantly trying to find a jarred salsa that I like. So far, not so much. So, instead of continuing to try and find someone else’s salsa, I decided it was time to make my own.

 

 

I use salsa for all sorts of things. I LOVE chips and salsa. I can’t get enough of it, and always ruin my appetite at the restaurant eating too many chips and salsa (don’t worry, it just means more meals at home with leftovers).

 

 

I also use salsa in cottage cheese to get a protein packed snack in the afternoon. It’s perfect with chopped peppers as your vessels to keep it extra healthy. You can also add it to slow cooker recipes to add some kick and flavor.

 

 

When I’m making salsa, I’m looking for something that has smaller chunks and consistently sized bites. I also want something with a little heat that hits at different points when you eat it. The lime juice balances out the sweet from the tomato and the onion with the heat from the peppers.

 

 

All together, this just hits the mark on a warm summer day! Cold and refreshing, it’s great as an appetizer, as a snack, and as part of a main dish. This is a winner every time! And the best part is that it is quick to put together. You can have this done in a pinch and be ready for some wonderful food.

 

 

Summer Salsa Fresca

 

3 Roma Tomatoes

1 can 14.5 oz diced tomatoes

½ yellow onion, chopped

1 garlic clove

2 jalepenos, chopped

2 serrano peppers, chopped

1/3 c cilantro, chopped

1 tsp salt (more to taste)

1-2 limes, juiced

 

 

 

 

Place all the ingredients into the blender, saving the diced tomatoes and lime juice for last. Run the blender on low to create a fine chop. Only a couple of seconds. Check for dicing, salt and lime juice. Return the lid and pulse a couple more times. Pour the salsa into a container and set in the refrigerator for about an hour before serving.