How to Make Salsa (Fresh Homemade Recipe in 15 Minutes)

Pull out 4-5 ripe Roma tomatoes. Romas are reliably good year-round, so they're a safe pick even when summer heirlooms aren't in season. If you can get good heirlooms or beefsteaks, use those instead, the flavor is amazing.

Cut the stem end off each tomato, then quarter them. Set them aside on the cutting board. You're not removing the seeds or skins, the food processor handles all that.

Take half of a red onion, about half a cup once chopped. Cut it in half from root to tip, lay it flat side down, and trim off the base. Peel off the papery skin.

Give the onion a quick rough chop. You don't need uniform dice here, the food processor evens everything out. Big pieces are actually better than small ones because they pulse cleaner without turning to mush.

Cut the stem off each jalapeno, then slice them in half lengthwise. The heat in a jalapeno lives in the white ribs (the membrane inside) and the seeds, not the green flesh. Scrape both out with the tip of your knife if you want a mild salsa.

Leave some seeds in for medium heat, leave all the ribs and seeds for hot. Two jalapenos with the ribs removed lands in the mild-medium range, perfect for serving to kids and adults at the same cookout.

Peel 5-6 garlic cloves. The fastest method: cut off the root end, lay the flat side of your chef's knife over the clove, and press down with your palm to crack the skin. The paper just slips right off.

The recipe technically calls for 3-4 cloves but five or six is the move if you love garlic. Drop the peeled cloves straight onto the cutting board, no need to mince. The food processor takes care of the chop.

Roll each lime on the counter under your palm, pressing down firmly. This breaks the membranes inside and releases way more juice than squeezing a cold whole lime. Do this for 10-15 seconds per lime.

Slice each lime in half and juice them directly into the food processor bowl. You should get 2-3 tablespoons of juice total. The acidity is what makes the salsa bright, don't skip the lime.

Grab a full bunch of cilantro. Holding the stems in one hand, run your other hand down each stem to strip off the leaves. The thicker stems are tough and woody, only the leaves and the thinnest top stems should go into the salsa.

If you're a person who tastes cilantro as soapy (about 14% of people, blame your OR6A2 gene), swap it for flat-leaf parsley plus a pinch more cumin. It's a different flavor but still fresh and herbaceous.

Add the garlic, red onion, and jalapenos to the food processor with the lime juice. Pulse 3-4 times to break them down into small even bits. Don't fully puree, you want the texture, not a smoothie.

Now add 1/2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and a few grinds of black pepper. Drop in the quartered tomatoes and the cilantro leaves. Pulse one more time, just until the tomatoes break down to your preferred chunkiness. Taste and adjust salt and lime. Serve immediately with tortilla chips, or refrigerate for 30 minutes to let the flavors meld.