The other day someone told me there are two types of people in the world - pro-cilantro and no cilantro. Apparently, it's an internal thing inside of us that either can't get enough of the green stuff or can't stand it. I'm of the can't-get-enough of it variety. It's one of my favorite flavors of all time.
My Dad is a pretty good cook, the man really knows his way around the kitchen. As a kid, I used to spend the weekend at his house and it seemed almost every weekend we ended up making salsa. It was fun to help and after making it over and over, I got pretty good at it.
This is hands down my favorite salsa recipe of all time. I crave it. It's always one of the first things I make when tomato season comes around. Nothing beats a grilled chicken breast seasoned with only salt and pepper loaded sky-high with Dad's salsa and maybe a side of avocado. (Because avocado is good with everything.)
Here's what you'll need:
P.S. All measurements are approximate, I usually eyeball it and taste until I can't stop tasting.
5-6 tomatoes - I love tomatoes on the vine for this recipe but many other varieties work well
1 bunch of cilantro, stems removed
1 white onion, rough sliced
1 jalapeno - I like mine really spicy, if you don't add a little bit for flavor
3 limes, juiced
Salt, to taste
In a food processor (fp), add the cilantro and onion and crank it on. When finely diced, scrape the goodness into a medium sized bowl. Next, add 4 tomatoes to the fp and crank it on again. Add the diced tomatoes to the bowl. Roughly hand-dice the remaining tomatoes and add them to the bowl. (I like the salsa to be a little chunky, if you don't skip this step and instead add all of the tomatoes to the fp.) Add the jalapeno to the fp and add it to the bowl at your discretion. Since every jalapeno varies a little in potency, add a little bit at a time, tasting as you to to make sure it's not going to freak out your mouth. If you make the salsa too hot it's not easy to turn back. Add the juice of the 3 limes, season with salt and stir.
The salsa is best if the flavors have time to get to know each other. Let sit for 30 minutes up to one day before serving.