In a food processor, puree:
- 480g (340 g drained) roasted red peppers, drained*
- small white onion
- 1 jalapeño (stemmed, but not seeded)
- 1 clove garlic
- juice of 1/2 lime
- pinch salt
Add 2-3 tablespoons of extra virgin olive oil. Puree a bit more.
Dish up*** and eat, probably with some tortilla chips. If you can make it out of the kitchen before finishing it, congratulate yourself on your will power.
Normally, I would be all, top with chopped cilantro and green onions, but this is so good on it's own, I didn't want to mess with perfection.
* Use whatever you can find -- I know how hard it is to find specialty ingredients -- or roast your own peppers and add a little vinegar or extra lime juice to the salsa.
** Which is saying something, considering I am usually really liberal with lime.
*** I confess, I licked the food processor blades, I was so enamoured with the salsa.