Fresh Tomato Salsa
I don’t know about you, but I have a hard time containing myself from buying too much every time I’m at my farmer’s market or favorite local produce shop.
How could you resist not going home with one of everything here??
Greens of every kind (I came home with swiss chard, fresh spinach and dandelion greens on this trip), local tomatoes (ours typically come from Ruskin, FL and you can literally smell the freshness as you walk up to the boxes of tomatoes), and a variety of beautiful eggplants, peppers and squashes you don’t typically see on your regular trip to the grocery store. Produce heaven!! I love it. Absolutely love it.
I pretty much always come home with a big bag of tomatoes. That’s a given.
One of my favorite things I like to make with fresh tomatoes is salsa. Have you tried making your own salsa? It’s so easy! I sometimes use fire roasted canned tomatoes, but when it’s a season I can get my hands on awesome tomatoes I use those instead – the flavor is so fresh and incredible.
I’m over at the KitchenAid blog today sharing my fresh tomato salsa recipe along with how I like to serve it with a few others in a salsa bar for easy spring and summer entertaining. Putting together a salsa bar seems to be my thing (I’ve noticed over the years). Using my KitchenAid 14-Cup Food Processor helps tremendously in the salsa prep department, the bowl has a ton of space to hold all the veggies and when making salsa it’s always a good idea to make a nice big batch.
Build your own salsa bar with these fresh salsa recipes – and don’t forget to have some good chips and margaritas to go with them!
Peach Salsa | She Wears Many Hats
Tomatillo Salsa Verde | Add A Pinch
Roasted Tomato Salsa | Healthy Joyful Eats
Zucchini, Corn and Avocado Salsa | Two Peas and Their Pod
Roasted Chili Corn Salsa | From Valerie’s KitchenPrint
- 1 1/2 pounds fresh, ripe tomatoes, cut into large pieces
- 1 small onion, cut into large pieces
- 1 or 2 jalapeños, seeded and cut in large pieces (1 or 2 jalapeños depends on your desired heat level)
- 2 limes
- 1 tablespoon olive oil
- 1 handful (1 cup) fresh cilantro
- 1/2 teaspoon ground cumin
- Coarse salt and fresh ground pepper, to taste
- Before adding the tomatoes to the food processor, gently squeeze out juices (this will avoid salsa becoming to watery). Cut the onions into large pieces.
- Add the tomatoes to the KitchenAid® 14-Cup Food Processor along with onion, jalapeño, juice of two limes, olive oil and fresh cilantro. Season the batch of tomatoes, onions and jalapeños with cumin, a big pinch of salt and pepper.
- Process salsa by hitting the Pulse button of the KitchenAid® Food Processor 15-20 times, until it is at the consistency you are looking for.
- Taste for salt and pepper and adjust if necessary.
- Serve immediately or store in an airtight container for up to 3 days for best flavor.
(Disclosure: I am a paid contributor for the KitchenAid blog, The Kitchenthusiast. I was provided a food processor and compensation for this recipe and article. There are affiliate links in this post, I make small earnings through any purchases made through these links. Thank you so much for supporting Aggie’s Kitchen!)
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