Salsa Fresca

I love, love, love food with lots of fresh ingredients. The problem is, when you are shopping for them, you have to make sure you use up those ingredients before they go bad!! But the food with fresh produce, especially in the summer when everything is in season, and not super expensive, is delicious!! I got this recipe for Salsa Fresca out of a Rachael Ray Magazine a long time ago, and have been making it ever since. In fact, this is a base recipe that is similar to pico de gallo, and could be used for many different things, and the magazine has several recipes that use this base of salsa. Tasty!! I did make the chicken salsa soup with it, and it was divine!! So, you might want to make a double batch and see what else you can use it for!! It might even be a nice, light summer meal for those hot, sticky nights when you don't feel like eating!!



Salsa Fresca
Rachael Ray Magazine

1 cup packed coarsely chopped cilantro
2 cloves garlic
1/2 onion, coarsely chopped
1 jalapeno chile, halved lengthwise
2 1/2 pounds ripe tomatoes (7 or 8), cored and quartered
Juice of 1 lime
Salt

1. Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeno and pulse until finely chopped; transfer to a medium bowl.

2. Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.

Uhhh, chips please!!

Happy Summer!!!