salsa picante

Don't kick me, or feel sorry for me, but no, I'd never made my own salsa before (as far as I can remember, anyway). And I've made it twice in the last week.

So, so stinkin' easy, and so much cheaper and fresher than the storebought stuff, even the "fresh" tubs of it in the refrigerated section of your local supermarket.

Loosely based on a Mexican recipe from Extending the Table: A World Community Cookbook (Amazon tells me I purchased my copy on October 17, 2002, so it's appropriate that I would be posting a recipe from it almost exactly nine years later).

You'll need:

• fresh tomatoes - I use organic multicolored heirloom variety cherry tomatoes
• splosh of Sriracha hot sauce
• clove or three of garlic
• handful of fresh cilantro (coriander) leaves
• salt and pepper
• fresh lime juice
  
• plop of olive oil
• 1/4 onion

Do this:

Throw it all in a food processor and pulse to desired chunkiness. Doesn't take long.

This is so yummy on pulled pork quesadillas, Mexican burgers, or mixed into your favorite guacamole. Whatever your little pea-pickin' heart desires.