{salsa fresca}

I love making fresh salsa.  It's so much better than the store bought kind.  This recipe is just fantastic. Enjoy!

I start with fresh ingredients....the colors are so beautiful, don't you think?

I get these "sunbursts" at Sam's in bulk.  They're great in salads or with hummus too

These are the tools I use

This vegetable chop from williams-sonoma is handy

I love my citrus reamer from williams-sonoma; it gets all the juice and the pulp.  If you're into that sort of thing. 

Wash and spin your cilantro leaves in a salad & herb spinner

So fresh; I heart cilantro

Cut a jalapeno in half and remove seeds & white membranes- leave a few if you think you can take the heat and add to blender or food processor  

Add 1 cup loosely packed cilantro leaves to your blender

Yum

Add 2 cups yellow cherry tomatoes

1/3 cup chopped yellow onion

Press 2-3 cloves of garlic and add 

Getting close...

I just love the vibrant colors

After combining your ingredients- pulse a few times (not too much)

Allow foam to settle from the pulsing

taste test...mmm

ladle with funnel into a pretty jar

Secure with lid & ring.  You can eat right away or refrigerate for up to 1 week.  XOXO

Salsa Fresca

1/3 yellow onion

2 c yellow cherry tomatoes

1 jalapano

1/2 lime with pulp

4 campari tomatoes

1 c cilantro

2-3 cloves garlic

makes 1.5 pints