I used to add corn and black beans to my salsa, but otherwise, this is the same approximate recipe I've used for years. The addition of a food processor is wonderful, and any excess liquid (if you don't remove the juice from the tomatoes) can be used to flavor soups, make guacamole, or as a soaking liquid.
I usually make salsa every other week and keep it in the fridge (it stays good for a while with all the acids and garlic in it!) and just pull out protein, cheese, and some other greens if desired, and voila! lunch!
Fresh Salsa
(adjust to your own taste buds, very flexible!)
1 large onion - red or white
1-2 jalepeños (I usually taste after adding one, I like it mild, but often I use two.)
1 large bunch cilantro
juice of 1 lime or lemon
2 bell peppers
4-6 cloves garlic
5-7 large tomatoes (I like mixing different kinds for a complex flavor.)
tsp salt - to taste
Wear gloves for handling jalepeños, and scrape out seeds into compost unless you want it really spicey. Chop finely or put in processor first. Chop garlic and onion finely as well, along with cilantro. I find bell peppers and tomatoes are nice to keep chunky as well as finely chopped, so I sometimes process everything but a couple tomatoes, and then have those larger. Add lemon/lime juice and salt, mix and let flavors meld for a couple hours.
Keep in a non-reactive (glass) bowl in the fridge for a quick topping to everything!
Have you tried salsa on eggs? It a delicious wake-me-up breakfast. Yum!
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