“It was delicious, especially on nachos." —Daniel, recipe tester, age 11
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Cut each tomato following photos, below.
Place colander in sink. Transfer tomatoes to colander and sprinkle with salt. Use rubber spatula to gently stir to combine. Let tomatoes drain for 30 minutes.
When tomatoes are ready, tip and shake colander to drain any remaining liquid. Use 1-cup dry measuring cup to transfer 1 cup tomatoes to food processor and lock lid into place. Turn on processor and process until tomatoes are broken down, about 15 seconds. Stop processor.
Remove lid and add cilantro, jalapeño, shallot, lime juice, chili powder, and remaining tomatoes to food processor. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture is chopped but not totally broken down, about five 1-second pulses.
In Spanish, salsa means “sauce,” but in English, it usually refers to a spicy dip made from chopped tomatoes. You can put all kinds of ingredients into a salsa, but this one uses the classic flavors of Mexican pico de gallo, including onion, chile, cilantro, and lime. Just chopping up these ingredients and mixing them together can make your salsa more like a salad than a dip. Plus, tomatoes have a lot of juice that can make your salsa watery. To solve these problems, we sprinkle the tomatoes with salt to draw out their extra juice, and then blend some of the tomatoes into a smooth sauce to bring all the other ingredients together. This salsa is fresh and dippable!