SALSA is the healthiest dip around—all fresh chopped veggies with a flavor kick!
Most homemade salsa recipes are made by either dicing tomatoes for a very chunky, pico de gallo style or by puréeing them to a thin, tomato sauce-like consistency. This recipe uses both techniques to give you a variety of fresh flavors and textures in every bite.
- 1 ½ pounds plum tomatoes, halved
- ½ red onion, finely diced
- ½ cup chopped fresh cilantro
- ¼ cup finely diced green bell pepper
- 1 large jalapeño pepper, finely diced, with seeds
- Juice of 1 lime
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon pepper
- ¼ teaspoon salt, or more to taste
- Core, seed, and dice the plum tomatoes, and place in a large mixing bowl.
- Add all the remaining ingredients, and toss to combine, adding any additional salt to taste.
- Transfer ⅓ of the salsa to a food processor, and process until very finely minced and almost smooth.
- Fold the puréed salsa back into the diced salsa, cover, and refrigerate for at least 1 hour to let the flavors combine before serving.
HELPFUL TIP: For a milder salsa, discard the seeds of the jalapeño, as that is where most of the heat comes from. Or simply omit the jalapeño and increase the diced green bell pepper from ¼ cup to ⅓ cup.