Making salsa is so easy, in short because you don’t have to cook. Plus fresh made salsa is so much better than store bought. You do need a couple of items though, but you probably already have them in your kitchen.

First set up your food processor, a cutting board and a sharp knife. Take the lid off the processor. Although you don’t need a recipe it helps to start with one the first time you make it. Consider the following items as a guide to put in the processor. You can certainly add more or less of anything.

Ingredients

• 2 large fresh tomatoes cut into eighths
• 2 jalapenos or other hot chiles, stem and seeds removed
• A handful of cilantro leaves
• 1 small peach or plum, diced (brings out the flavors of the other ingredients)
• 2 garlic cloves, diced
• ¼-1/2 onion, diced
• 1 – 2 fresh juicy limes, squeezed (approximately 1-2 tablespoons of fresh juice)
• ½ teaspoon dried oregano
• Dash of ground cumin seed
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Method

Pulse your processor just until the salsa is chopped, no more, or it will turn out mushy. Aim for a minced consistency. If you like your salsa spicier than this add more jalapenos but be careful to add only a half a jalapeno at a time until you reach the level f heat you like. If you add too much you’ll wind up with one hot-mama salsa. In the winter substitute canned tomatoes. They’re not as good but they’re not a bad alternative during the cold months.
Get out the chips and enjoy!