Just Red Salsa Recipe
3 oz side of our red salsa *no chips*
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Ingredients
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Red Salsa
Method
Red Salsa
- 1
Prep
Core and roughly chop the Roma tomato(s) to yield about 1/2 cup chopped. Peel and finely chop enough white onion to equal about 1/16 cup (approximately 1 tablespoon). Remove stem and seeds from the jalapeño if you want mild heat; finely chop to yield about 1/20 cup (roughly 1 teaspoon). Finely chop cilantro to yield about 1/30–1/40 cup (about 1 teaspoon). Mince garlic finely.
- 2
Combine
In a small bowl or micro blender cup, add the chopped tomatoes, chopped onion, chopped jalapeño, chopped cilantro and minced garlic. Add 1/4 tablespoon (0.25 tbs) fresh lime juice, 1/8 teaspoon kosher salt, a pinch (about 0.02 tsp) black pepper, 1/4 teaspoon olive oil and a scant 1/20 teaspoon ground cumin if using.
- 3
Texture and seasoning
Using a small handheld blender or a fork, pulse or mash the mixture until you reach a slightly chunky salsa texture appropriate for a 3 oz side portion. If the salsa seems too thick, stir in up to 1/2 teaspoon water, 1/4 teaspoon at a time, to reach a pourable but still chunky consistency. Taste and adjust salt or lime juice in very small increments (pinches) to keep quantities appropriate for the 3 oz yield.
- 4
Chill and serve
Let the salsa rest refrigerated for at least 10 minutes to allow flavors to meld (optional). Portion into a 3-ounce ramekin or side cup. Serve cold or at cool room temperature. Keeps chilled up to 24 hours; stir before serving.