Ah, the wonderful taste of summer, fresh salsa! I’ll admit that having spent several years of my life in Yakima, WA, where the authentic Mexican food is top notch, I’ve done lots of buying and eating wonderful salsa, and only recently started making my own. Now, I’m pretty much hooked!
The freshness! This salsa keeps really well in the fridge for several days, too.
If I had to choose one ingredient that was the magic one, I would go with the fresh squeezed lime juice!
Roasting these veggies brings out the rich flavors in them, and this is what makes this salsa so special. It only takes a few moments, and before you know it you be enjoying the finished salsa!
I used the food processor to blend this salsa, but you could also use a regular blender, a hand held immersion blender or a good old fashioned mortar and pestle.
I didn’t bother to remove all the stems from the cilantro, I just chopped of the majority of them. If you are blending by hand, it’s probably worth it pick the leaves off the stems, and chop the vegetables more finely.
I pulsed the food processor for about 20 seconds, and the texture came out still a bit chunky, just how I like it!
This salsa is bursting with flavor, and it’s not hard to make at all. If you do give it a try, let me know how it turns out, I’d love to hear from you!
