Tuesday, March 29, 2016

Fresh and Easy Salsa

It's Tuesday, yo! I don't know about you, but here in San Diego, that can only mean one thing... Tacos! Taco Tuesday is a legitimate event. A reason to eat, create, and cook delicious tacos. Traditional tacos, crispy tacos, corn tortilla tacos, lettuce wrap tacos.... Ground beef, chicken, pork, lobster... You name it, and San Diego puts it in a taco. There's no stopping the creativity, taste, or options, and for this reason, it's incredibly easy to celebrate taco Tuesday each and every Tuesday without ever getting bored. 
Tonight's menu includes a self-serve topping bar, flour tortillas, and traditional ground beef. It's an incredibly easy to prepare meal, that is high in flavor. And at the epicenter of all that flavor? Homemade salsa.
There are so many different iterations of salsa. I make several different ones, depending on my mood, and what's on that day's menu. This is by far, not only one of my favorites, but also the most versatile. It's even a great base, from which to build more complex salsa's. And, it pairs perfectly with ground beef.  
3 vine ripened tomatoes, quartered
1/2 of a large jalepeno
1 small red onion
the juice of 1 lime
1 tsp cracked black pepper
1/2 tsp kosher salt
6 hours prior to service (letting your salsa sit for a minimum of 6 hours, intensifies the flavor profiles, and creates an even tastier salsa) grind all above ingredients in a food processor for about 30 seconds. Refrigerate.  
Seriously, that's it. Simple, easy, fresh. There will be no turning back.

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