Fresh Tomato Salsa

Fresh Tomato Salsa
Yield: about 3 cups Prep 15 mins Chill up to 5 hours


  • 1 1/2 pounds ripe tomatoes, roughly chopped
  • 1/2 cup fresh cilantro leaves
  • 3 scallions (white parts only), roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 serrano chiles, stemmed, halved, seeded and ribs removed
  • 1 jalapeno, stemmed, halved, seeded and ribs removed
  • Juice of 1 lime, plus more to taste
  • 1 1/4 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste

Make It

1. Put tomatoes, cilantro, scallions, garlic, chiles, jalapeno, lime juice, salt and pepper in a food processor. Pulse until salsa is pureed but still a bit chunky. Turn out into a bowl and add more salt, pepper or lime juice to taste. Serve immediately or cover and refrigerate up to 5 hours. Bring to room temperature before serving.