Mhmm, yep.  This is one of those oh-so-simple recipes that just needs to be posted because no one gives it enough credit for its ease.  Keep in mind this is hard to mess up, so I'll often throw other veggies into it as well.  But for Tex-Mex anything, this is the base-must for some good ol' salsa!

Salsa Fresca

Prep time: 5 minutes   Cook time: none  

Yield: 2-3 cups, varies on fruit size



  1. Prep veggies as specified so they're easier on your food processor.
  2. Add all ingredients to food processor and pulse until everything is well-incorporated and to the chunky consistency of your liking.
  3. Serve with chips or as toppings to whatever you please!  Stores in a sealed container in the fridge up to a week.

2 large vine tomatoes, cut into chunks

1/2 yellow onion, sliced

1/2 jalapeño (remove seeds for milder, leave them in for more kick!)

1/3 cup fresh chives

1/4 tsp garlic powder

Sea salt & black pepper, to taste