20oz fresh tomatoes*chopped (if you don't have fresh tomatoes you can use canned) 567 g
3clovesgarlicpeeled and chopped
Juice of 2 limesabout 3 tablespoons worth
3/4tspsaltadd more to taste
3/4teaspoonground black pepper to taste
3-4tablespoonsparsley or cilantrode-stemmed
Add all the ingredients to your blender. Blend for a few seconds until everything is incorporated, leaving maybe only a few chunks if you desire.
The salsa will be pink, but will turn red soon (see notes**). Taste and decide if you want to add more salt, heat or seasonings.
If you like your salsa a bit thicker, strain over a sieve like I did and remove excess liquid.
Allow the salsa ingredients to marry for about 30 minutes in the fridge.
Serve with tortilla chips and enjoy!
1.*Smaller/cherry tomatoes have more seeds, making them potentially more bitter when blended. If you can use larger tomatoes that would produce a better fresh tomato salsa. **I would strongly recommend allowing the salsa to rest in the fridge. The pink colour will turn red after just about 30 minutes in the fridge or up to an hour. The flavours will blend much better if the salsa is left to rest in the fridge.
This recipe is vegan and gluten free.
2.HOW TO STORE SALSA
You can store your salsa in an airtight tupperware container in the fridge for up to 4 days, although I doubt you’ll have salsa in your fridge for four days and not eat everything :).