Thick and Chunky Salsa

From Cook's Country | August/September 2009

Why this recipe works:

We seeded and salted the chopped tomatoes to combat the watered-down texture of traditional thick and chunky salsa recipes. Instead of leaving big, unappealing chunks of onions and jalapeños, we chopped these ingredients finely and mixed them with cilantro and lime juice. Adding chili powder… read more

We seeded and salted the chopped tomatoes to combat the watered-down texture of traditional thick and chunky salsa recipes. Instead of leaving big, unappealing chunks of onions and jalapeños, we chopped these ingredients finely and mixed them with cilantro and lime juice. Adding chili powder gave this mixture depth.

Without something to bind the components, salsa can seem more like a chopped salad. We decided to make our own binder by blending some of our fresh, already diced tomatoes in the food processor, then stirring the puree into the rest of the ingredients.

less

Makes about 3 cups

If time allows, let the salsa sit at room temperature for 1 hour to develop flavors before serving.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection