This recipe is a major favourite, and simple as can be. You can make it chunky, like the name (and pictures) suggest, or throw it in the food processor for a couple of pulses to make it a little finer. Regardless of how you do it, the taste is outstanding, and it’s incredibly quick and easy to make.

There is no exact science to this recipe, so feel free to add or take away whatever you feel is best. I have often served this with black beans and rice (a family favourite), or in any other place you’d like to use salsa. Since this salsa is fresh, it won’t last long – so be sure to only make as much as you think you’ll use on the day you make it.

Chunky Fresh Salsa
(Makes about 3 cups of fresh salsa)

Ingredients:
2 medium-large tomatoes
1 small onion
A handful of fresh cilantro (about 1/2 c. chopped)
Lemon juice or apple cider vinegar(about 2-3 Tbsp)
Salt and pepper, to taste
Chili flakes or cayenne, to taste

Directions:
(1) Wash and remove the stems from the tomatoes, and peel and rinse the onion. Mince or chop into small pieces, and combine in a colander set in a bowl or on a plate, to catch the juices draining. Allow to rest about 20 minutes. Discard excess juice.

(2) Transfer the tomato/onion mixture to a mixing bowl; add the washed and chopped cilantro.

(3) Season with lemon juice, salt and pepper, and chili flakes, to taste. Serve.

Back soon!

Suzanne