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After my Aunt Pilar taught me her famous salsa recipe, I went home and modified it a little bit. Now I don’t think I will buy another jar of salsa again. This is a very simple recipe for a great dip that you can bottle up and keep in the fridge. You can also use it to prepare fish such as salmon or mahi to give it a little twist.


6 large beefsteak tomatoes, very red and firm
1 red onion
1 bunch of cilantro
1 jalapeño
2 teaspoons salt
3 tablespoons extra virgin olive oil
3 large limes


Coarsly chop the tomatoes and onions and put in a large mixing bowl. Finely chop the cilantro. The best way to do this is to keep it as a bunch and begin cutting from the tops of the leaves. Continue to chop until you reach the end of the part with leaves. Do not put too much of the stems in. Add the cilantro to the bowl.

Use a mallet to beat the limes and loosen up the juice inside. Then slice them in have and juice them into the large mixing bowl. Finally, add the salt. Make sure to mix this to incorporate everything.

In small batches, transfer the mixture into a food processor and chop/grind for a few seconds. You want to have a chunky salsa, but somewhat smooth for easy dipping. Add the oil to the processed salsa and mix well.

For the last small batch, add a whole jalapeño and process until very smooth and incorporated. Add small amounts of this mixture, about 1 tablespoon at a time, and taste test the salsa until it reaches the right temperature for your preference. If you feel there is too much liquid, you can strain some out.

Store your homemade salsa in jars in the fridge and enjoy with tortilla chips! This can also be a star at quesadilla or taco night.

Follow your tummy…


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