- 4 cups sun gold tomatoes, or red cherry tomatoes
- 1/2 cup diced red onion
- 1/4–1/2 clove of garlic
- 1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)
- 1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch
- juice of 1 lemon or lime
- 1/2 tsp cumin
- 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp red pepper flakes (or less depending on preference)
- drizzle of extra virgin olive oil
- Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I’ll throw in more cilantro when in the mood. Adjust to your liking.
- Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)
- To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.
- Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.