Chef Jamie's Summer Salsa - WSMV News 4

Chef Jamie's Summer Salsa

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Summer Salsa
It’s Football time pass the chips!!!

2 or 3 – large RIPE Tennessee Tomatoes*
1 – large red onion, cut in ¼’s
1 – bell pepper, coarse chop
1 – jalapeno pepper or pepper of your choice – or variety
1 – bunch fresh cilantro
1 – large lemon or lime, juiced
Extra Virgin Olive Oil
Kosher Salt

Equipment – Food processor

1.    Place onion, pepper(s), & cilantro in bowl of food processor.  Pulse until coarsely chopped & combined.
2.    Add tomatoes & lemon juice, pulse until slightly “soupy” or until your desired consistency.
3.    Add lemon juice & salt, taste and adjust as needed.
4.    Pour salsa into serving bowl or storage container & allow to sit for 1 – 4 hours at room temperature.  Alternately you can store in the refrigerator for 24 hours, will keep under refrigeration for up to 5 days.
5.    Serve with chips, or as a sauce for beef or chicken.
6.    Bon Appétit!!

*  Alternately you can use canned tomatoes.  I prefer the Cento San Marzano available at most grocers.

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