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BlogRecipes

Fresh Tomato Salsa

byJoanna Gaines
Total 15 mins, includes cooling time
Active 15 mins
Makes about 4 cups
fromMexicanMagnolia Table with Joanna Gaines
TIP: A chile’s heat is not primarily in the seeds, but in the pithy ribs that the seeds are attached to. If you remove only the seeds, a hot chile will still be super spicy; remove the ribs as well if you want to minimize the heat. If you like super spicy salsa, use the larger amount of jalapeño and leave some or all of the ribs.
Ingredients
    • 1/4 red onion, coarsely chopped
    • 1 1/2 pounds vine-ripened tomatoes, cut into large pieces
    • 1/4 cup coarsely chopped fresh cilantro
    • 1 or 2 jalapeños (ribbed and seeded if desired; see Cook’s Note), coarsely chopped
    • 1 garlic clove, chopped (optional)
    • Juice of 1/2 lime, or to taste
    • 1/4 teaspoon kosher salt, or to taste
    • Tortilla chips, for serving
Directions
  1. In a food processor, pulse the onion until finely diced. Add the tomatoes, cilantro, jalapeño(s), and garlic (if using) and pulse until well chopped.
  2. Stir in the lime juice and salt.
  3. Serve with tortilla chips.
  4. Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.

Meet The Creator

Joanna Gaines

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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