A few weeks ago I shared this recipe on my sister’s lifestyle blog, and couldn’t wait to post it here too. I am a crazy, crazy fool for all things spicy, and Mexican food has been one of my very favorites since I was a little peanut. Growing up we used to go to this local cantina every Saturday – it was perfect, an old house turned restaurant, with dark wood and authentic Mexican tiles – and, simply put, some of my best foodie (and family) memories come from there.

Since we were regulars the cooks and waitstaff knew my family well and were always teaching me cooking tricks, tips, and recipes. I’ve taken my own liberties with my fresh salsa recipe, but I’ll always think fondly of them when cooking up Mexican dishes.

Anyone who knows me knows I am not a fan of jar sauces of any kind. In fact, I feel my Sicilian grandmother and great grandmother crossing themselves and praying to the Blessed Mother all the way from Heaven just at the mention of such blasphemy. Needless to say, the only jar this salsa is coming out of is my cute mason jar.

Which is why I love this recipe.

It’s got such a fresh, clean, summery taste and is ready in only five minutes. I seriously put it on EVERYTHING. Tacos, fajitas, burritos, chilaquiles, nachos, breakfast eggs, really, I could go on… Anyway, all you’ve got to do is toss all the ingredients into a food processor and call it a day.

It’s truly that easy and you’ll never, ever want to eat jar salsa again.

Here’s what you’ll need: