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Fresh Tomato Salsa

byJoanna Gaines
Total 15 mins, includes cooling time
Active 15 mins
Makes about 4 cups
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.
  • 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
  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.