Yield: 1 servings
|4||Roma tomatoes; ripe, quartered|
|3||Cloves garlic; peeled|
|½ medium||Green bell pepper; seeded|
|2 tablespoons||Lemon juice; fresh|
|1 teaspoon||Black pepper; finely ground|
Place the metal chopping blade in your food processor. You will be using your "momentary" or "pulse" button on your food processor. Process the onion and the garlic cloves for 3-4 seconds until onion is finely chopped and mixed with the garlic. (Do not over-process.) Add remaining ingredients. Whiz for no more than 3-4 seconds for delicious chunky salsa.
(Be careful not to over-process or this will turn into a puree.) Serve immediately with crispy corn tortilla chips. Be prepared to make a second batch--it goes fast!
*Be careful when handling fresh jalapeno peppers. Wear latex gloves and do not allow your hands to come near your eyes. I use about one-third of a 3-inch long pepper in my salsa. You can adjust the amount to suit your taste. Do not use pickled jalapeno peppers.
NOTES : We love making this fresh salsa in our food processor and even more, we love eating it.
Recipe by: Steve and Paula Hicks Converted by MM_Buster v2.0l.