I tend to make salsa a lot because with a food processor it takes almost no time or effort, and it always adds a little fresh and yummy boost.  I also feel like you can use it on a wider variety of foods, and up your veggie intake as a bonus.

I like to improvise with ingredients, if I have jalapeños I will dice and add them, and cut back on the green Tabasco.  I have even been known to add avocado if I have a good ripe one around.


2 large Tomatoes
2 medium Shallots
2 tablespoons fresh Cilantro (chopped then measured)
1 tablespoon Green Tabasco
Juice of half a Lime
2 tablespoons Red Wine Vinegar
Salt and Pepper (to taste)


If you have a food processor:

  • Quarter the tomatoes (remove the top core) add to the bowl of the processor
  • Dice up the shallot add to the bowl of the processor
  • Add all the other salsa ingredients to the bowl of the processor
  • Pulse until chunky (see picture, I did mine in the food processor)

If you don’t have a food processor:

  • Finely mince the shallot
  • Dice the tomatoes
  • Combine the shallot and tomatoes with other salsa ingredients in a medium bowl, set aside


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