A fresh salsa recipe with tomato, cilantro, lime and a habanero pepper.
I am posting James’ version of Myra’s salsa recipe because it is such a good combination of chile peppers. People have told me that they could just drink James’ salsa, it’s that good. We grow chiles, tomatillos, cilantro and tomatoes in our garden. That’s how much we love salsa and those flavors!
We like our salsa spicy, which is why James uses a habanero chile. If you want yours to be less hot but still flavorful, try a jalapeno. If you want it smoky, use some chipotle. Be sure to add the vinegar—that will keep the salsa fresh in the refrigerator for over a week. Get those tortilla chips out because it’s time to salsa!
James’ Salsa
A fresh salsa with tomatoes, fresh chile peppers, cilantro and lime.
Equipment
- 1 food processor
- 1 knife and cutting board
Ingredients
- 1/4 cup onion (about half of a small onion)
- 1 or 2 cloves garlic
- 1/2 Habanero chile
- 1 chilpotle chile
- 1/4 cup cilantro
- 2 TBLS lime juice (James uses key lime)
- 3 TBLS cider vinegar
- 1 28 oz can diced tomatoes, or 4 to 5 fresh tomatoes
Instructions
- Chop fine: the onion, garlic, chiles and cilantro in the food processor (3 or 4 pulses) or by hand with your knife.
- Add the lime juice, cider vinegar and the tomatoes. Pulse to get the consistency you like for salsa.
Notes
You can add salt.
You can use tomatillos instead of tomatoes, or a little of both.
Suggestions for chiles you can use–make your own combination:
Habanero be careful, it’s really hot! 1/2 chile
Jalapeno 1 chile
Serrano small but powerful 1/2 chile
Chipotle, comes in a can (smoked jalapeno) 1-2 chiles
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