Mom’s Kitchen Sink Salsa

Salsa is a fantastic condiment to make at home. Before we went paleo, salsa was something we loved to pick up at the store with tortilla chips. Sadly, as we’ve tried to find pre-made salsa lately, we found a lot of corn starch, sugar, and other preservatives. When visiting my parents, we were inspired to throw together a salsa recipe my mom had recently made based on a long-time friend’s recipe.

Instead of serving it only with tortilla chips, we used it with our scrambled eggs, tossed it over mixed greens, or snacked on it by the spoonful. If you want the salsa to be spicier, leave the seeds in. Also, if you can’t find long hot peppers, feel free to substitute with serrano or more jalapeño.

Ingredients
3 lbs Roma tomatoes, roughly chopped
1 large white onion, roughly chopped
4 tomatillos, roughly chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
2 small jalapeños, seeded and chopped
1 C packed cilantro (coriander leaves)
2 long hot peppers, seeded and chopped
2 cloves garlic
juice of one lime

Method

Pulse garlic, cilantro, and hot peppers together.

Pulse tomatoes, onions, bell peppers, and tomatillos (in batches, if necessary) until finely chopped.

Mix everything together in a large bowl. Add lime juice and mix well. Allow it to sit for 1-2 hours prior to serving.

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