recipe

“It was delicious, especially on nachos." —Daniel, recipe tester, age 11

safety
  • Uses a knife
difficulty
  • Intermediate
time
  • 55 minutes
yield
  • Makes about 2 cups

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

1 pound
ripe plum tomatoes (4 to 6 tomatoes)
1 teaspoon
salt
¼ cup
fresh cilantro leaves
½
jalapeño chile, seeded and chopped
1
small shallot, peeled and chopped
2 teaspoons
lime juice, squeezed from 1 lime
¼ teaspoon
chili powder

Gather Cooking Equipment

Cutting board
Paring knife
Colander
Rubber spatula
1-­cup dry measuring cup
Food processor
Airtight storage container
1
 
1 pound
ripe plum tomatoes (4 to 6 tomatoes)

Cut each tomato following photos, below.

3up cutting tomato in half, coring tomato, and quartering tomato

Use paring knife to cut tomato in half from top to bottom (through stem end).

Place each half flat side down. Use tip of knife to cut out core from each half and discard.

Cut each tomato half into quarters (4 pieces).

 
2
 
1 teaspoon
salt

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.

 
3
 

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.

 
4
 
¼ cup
fresh cilantro leaves
½
jalapeño chile, seeded and chopped
1
small shallot, peeled and chopped
2 teaspoons
lime juice, squeezed from 1 lime
¼ teaspoon
chili powder

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.

 
5
 

Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to scrape salsa into airtight storage container. Serve. (Salsa can be refrigerated for up to 2 days.)