Best Homemade Salsa

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Food processor:

While using a food processor is completely optional, it is recommended. It's the easiest and fastest way to blend all of the ingredients together. A blender can work as well, but I would recommend either working in batches or stopping to stir a few times, so that the bottom doesn't become pure liquid! Chopping all of your vegetables by hand would take a bit of time, but you can do that for more of a pico de gallo–style salsa, if you prefer! While using a food processor is completely optional, it is recommended. It's the easiest and fastest way to blend all of the ingredients together. A blender can work as well, but I would recommend either working in batches or stopping to stir a few times, so that the bottom doesn't become pure liquid! Chopping all of your vegetables by hand would take a bit of time, but you can do that for more of a pico de gallo-style salsa, if you prefer!

subheading: Storing salsa:

Fresh salsa will last for about a week tightly sealed in the refrigerator. So you can keep coming back for that midnight snack!

subheading: Spiciness levels:

Not a fan of major spice? That's okay. This salsa is only at a medium heat, but if you want it less spicy you can opt for only one jalapeño or none at all. If you want it even spicier leave some seeds in with the jalapeños or trade them out for a habanero or serrano pepper!

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