Fresh Tomato Salsa (FPF)

Jarred salsa from the grocery store is fine, it really is. It's just something to sit on top of a tortilla chip after all. A reason to call chips and salsa an hors d'oeuvre. But fresh salsa, well that takes things to an entirely different level. Now chips and salsa can be a meal. Especially if you're using tomatoes that you just picked an hour ago.

In today's installment of "Food Processor Fridays" we'll be making fresh tomato salsa, and we're making the whole thing a breeze by using the food processor. Line up your ingredients and play along with me. You'll need:

1 clove of garlic, peeled
1-2 jalapeno peppers, cored, seeded and quartered
2 ounces of sweet onion, peeled, cut in 1/2 inch pieces (this was half of a small onion for me)
1/2 cup fresh parsley (the recipe calls for cilantro but I think you all know how I feel about cilantro)
2 pounds ripe red tomatoes, cored, seeded and cut into chunks (this was four average tomatoes for me. I know the picture only shows two, but you're not seeing the other two that I left over by the sink.)
1 tsp kosher salt
1 tsp cumin
1/2 tsp coriander (that's cilantro in a form that even I enjoy)
2 TBSP fresh lime juice (one lime squeezed)
1 TBSP extra virgin olive oil

Insert metal blade into food processor. With the machine running, drop the garlic and the jalapeno peppers through the feed tube and process about 10 seconds. Scrape the work bowl.

Add onion and parsley leaves. Pulse to chop, 8-10 times. Scrape the work bowl.

Add the tomatoes and pulse to chop, 10-15 times.

Add the salt, coriander, cumin and lime juice. Pulse a few times to combine.

Transfer to a medium bowl and refrigerate for at least 30 minutes to allow the flavors to blend. I opted to put the salsa through a fine-mesh strainer before serving as the tomatoes seemed to give off too much water. I then stirred in a tablespoon of extra virgin olive oil.