Spicy Salsa

I love salsa!  I already posted a salsa recipe a while ago in Tres Salsas, but this one packs a bit of a punch.  I think this is my all time favourite salsa!  I love it with corn chips (who doesn't), in wraps, with quesadillas of all kinds, or as  dip for crackers.  This time we served it with the Chicken with Spicy Salsa Quesadillas.

Spicy Salsa

Ingredients

6 Medium sized ripe tomatoes, finely diced
1/2 Small onion, finely chopped
1/2 Small green pepper, finely chopped
Juice of one lime
3 Tablespoons of white wine vinegar
2 Garlic cloves, crushed
1 Teaspoon ground cumin
1 Small chilli pepper, de seeded and finely chopped (can use chilli flakes)
Salt and pepper
Small bunch of fresh cilantro, finely chopped

Method

Add all of the ingredients to your food processor.  Pulse for a few seconds and take a look at it.  As everything is already chopped, it doesn’t need much blending.  You are basically trying to blend the flavours more and give it a chunky salsa texture.  I usually pulse it a few times.  When done, remove from the food processor and put through a fine strainer to get rid of excess liquid.  You will notice quite a lot of liquid after you put this through the food processor.  You will want to keep some of the liquid but not much as it make for an extremely liquidly salsa. 

Once your salsa is ready, cover and refrigerate  for several hours before serving.  Also note that it can be kept in a jar or airtight container for up to a couple of weeks in the fridge.  This salsa can also be preserved in jars with the preserving method.  That method I will write up later. 

This salsa is so versatile and can be used in many dishes.  Try it out with your favourites!