1Jalapeñostem and seeds removed; optional (or more to taste for a hotter salsa)
Instructions
Add onion and garlic to the bowl of a food processor fitted with the blade attachment. Pulse 3-4 times, until chopped.
Add all remaining ingredients. Pulse to chop to your desired conistency (I pulse 6 times; exact times will depend on power of your specific food processor and preferred consistency).
Serve salsa immediately or refrigerate for up to 2 days.
Notes
Ingredient notes
Tomatoes: I highly recommend using Roma tomatoes for their taste and texture. If you can't get a hold of them, use regular tomatoes. I recommend using ripe, sweet tomatoes. If your tomatoes are under-ripe, you may need to add a teaspoon of sugar.
Onion: I very much recommend sticking to white onions. I have made this salsa using the white parts of spring onions before and it worked just fine. Red onion is also good. I would not recommend yellow onions, they are just better suited for cooked dishes.
Cilantro: If you're not a fan of cilantro, feel free to use flat leaf parsley!
Lime juice: I highly recommend using freshly squeezed lime juice for this recipe if you can, it yields a much fresher taste than bottled.
Jalapeños: I actually leave these out when I make the salsa for my family, because I have three young children. Instead, I either use a mild green chile (fresh, not canned) or ¼ of a green bell pepper. I like the taste and color they add, but it's completely optional and you can just leave out the Jalapeño if you want a mild salsa.
Note: If your skin is sensitive, please wear disposable rubber gloves when handling Jalapeños. Soaking hands in milk after can also help to eliminate any burns.
Recipe tips
I highly recommend you stick to pulsing the onion and garlic separately first. While this is supposed to be a salsa with a more chopped up texture vs a chunky Pico de Gallo, you still do not want to over-process it and turn it into a soup.
Even though it's an extra step (and a bit of a chore...), I highly recommend you stick to removing the seeds from the tomatoes. How seedy/watery your tomatoes are is so individual and hard to control. Especially early season tomatoes can be quite watery, which may result in a salsa you need to strain (which is even more of a chore). Removing the seedy part from the tomatoes eliminates any guess work and yields more consistent results.
If you like your salsa with more liquids, feel free to add some additional olive oil and/or lime juice at the end. Keep in mind that while we're removing the seeds from the tomatoes, they still release juices when they are chopped and sitting with salt in the salsa - make sure you do not add too much additional liquid, or you could end up with a watery salsa.
When I initially shared this recipe in 2015, I made it in a Vitamix blender because I didn't own a food processor at the time. A powerful blender can technically be used for this recipe, but be careful with it. It is very easy to over-blend this salsa, which results in a texture that's too smooth.