So, so stinkin' easy, and so much cheaper and fresher than the storebought stuff, even the "fresh" tubs of it in the refrigerated section of your local supermarket.
Loosely based on a Mexican recipe from Extending the Table: A World Community Cookbook (Amazon tells me I purchased my copy on October 17, 2002, so it's appropriate that I would be posting a recipe from it almost exactly nine years later).
- fresh tomatoes - I use organic multicolored heirloom variety cherry tomatoes
- splosh of Sriracha hot sauce
- clove or three of garlic
- handful of fresh cilantro (coriander) leaves
- salt and pepper
- fresh lime juice
- plop of olive oil
- 1/4 onion
Throw it all in a food processor and pulse to desired chunkiness. Doesn't take long.
This is so yummy on pulled pork quesadillas, Mexican burgers, or mixed into your favorite guacamole. Whatever your little pea-pickin' heart desires.