Saturday, September 13, 2008

One-Minute Salsa

A Cook's Illustrated recipe featured in my CSA newsletter
as well as tomatoes, serrano pepper, onion, garlic, and cilantro from my CSA. (Everything except lime, salt, and ground pepper- I love it when that happens.)

  • 1/2 small serano or jalapeƱo chile or 1/2 chipotle chile in adobo sauce, minced
  • 1/4 small red onion , peeled and root end removed
  • 1 small clove garlic , minced or pressed
  • 2 tablespoons minced fresh cilantro leaves
  • 1/4 teaspoon table salt
  • pinch ground black pepper
  • 2 teaspoons lime juice from 1 lime
  • 2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained

  1. Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

    To Make Ahead:
    The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.

This took me five minutes, not one minute to make. However, it's worth it because it's SO GOOD. Next time I will add an entire serrano pepper, because we love spicy food.

Liz's Rating: 9/10
Tim's Rating: 9/10


WeezerMonkey said...

Mmm. I love salsa.

You would go nuts if you lived here -- so much fresh produce at your disposal!

Anonymous said...

WOW! What a great idea! I LOVE how simple it is and it looks great!!

Reel Monkey said...

I will have to try this. It's hard to get a good salsa in the UK and the last one I tried was such a failure!