Fresh Summer Salsa

by Steven Hicks

Once, while dining in a very nice Mexican restaurant, I noticed one of the waiters making fresh salsa on a table, near the kitchen.  I asked if he would mind letting me watch. He seemed flattered that I would want to see how he made fresh salsa.  I memorized his technique and ingredients long enough to return to my table and write all of it down.  So, this is it!  I love making this fresh salsa in my food processor and even more, I love eating it.

• 4  ripe, Roma tomatoes, quartered
• ½  medium white onion
• 2-3  cloves fresh garlic, peeled
• ½  medium green bell pepper, seeded
• ¼-½  fresh jalapeño pepper, seeded*
• 2 Tbsps  fresh lemon juice
• a few leaves of fresh cilantro, no stems (do not omit this ingredient)
• 1 tsp salt (more or less to taste)
• 1 tsp black pepper

Place the metal chopping blade in your food processor.  You will be using your "momentary" or "pulse" button on your food processor.    Process the onion and the garlic cloves for 3-4 seconds until onion is finely chopped and mixed with the garlic.  (Do not over-process.)  Add remaining ingredients.   Whiz for no more than 3-4 seconds for delicious chunky salsa.  (Be careful not to over-process or this will turn into a pureé.)  Serve immediately with crispy corn tortilla chips.  Be prepared to make a second batch--it goes fast!

*Be careful when handling fresh jalapeno peppers.  Wear latex gloves and do not allow your hands to come near your eyes.  I use about one-third of a 3-inch long pepper in my salsa.  You can adjust the amount to suit your taste.  Do not use pickled jalapeno peppers.

For more of my Favorite Recipes, click here!