Equipment Needed
- A sharp chef’s knife and cutting board
- A food processor or blender (I prefer a small food processor for control)
- A spatula
- A small bowl for serving
Step-by-Step Instructions
First, I prep all my ingredients. I give the tomatoes, onion, jalapeño, and garlic a rough chop—they don’t need to be perfect since they’re getting blended. Here’s my personal ritual: I slice the jalapeño in half lengthwise and use a spoon to scrape out the ribs and seeds. This is where most of the heat lives. For a mild salsa, I use one deseeded jalapeño. For a real kick, I’ll leave some seeds in or even add a second pepper. Remember to wash your hands thoroughly after handling the jalapeños! I made the mistake of rubbing my eye once, and let’s just say it was a very long, painful lesson.
Next, I pile everything into the bowl of my food processor. I start with the tomatoes, onion, garlic, and jalapeño. I then tear the cilantro by hand, stems and all (the stems have tons of flavor!), right on top. I squeeze the lime juice directly over everything to catch any stray seeds, and finally, I sprinkle the cumin, salt, and pepper over the pile. The order isn’t crucial, but I find starting with the chunkier items on the bottom helps the blade catch them more easily.
Here’s the most critical step: pulsing. I do not just turn the machine on and walk away. That’s a one-way ticket to salsa soup. I secure the lid and press the pulse button in short, 1-2 second bursts. After about 3-4 pulses, I stop, remove the lid, and use my spatula to scrape down the sides, pushing any unprocessed chunks back toward the blade. I want a cohesive but textured purée—some tiny, identifiable bits of tomato and onion are perfect.
I usually pulse another 2-3 times after scraping, then I stop to taste. This is where I adjust. Does it need more salt? A touch more lime for acidity? More jalapeño for heat? I adjust, give it one or two final pulses to incorporate, and then I do something that feels counterintuitive but makes a world of difference: I let it sit. I transfer the salsa to a serving bowl and let it rest at room temperature for 15-20 minutes. This allows the flavors to marry and bloom. The salt draws out the juices, the cumin mellows, and everything just… comes together. The salsa you taste immediately after blending is good, but the salsa after 20 minutes is truly great.(See the next page below to continue…)