1handful fresh cilantrocoarsely chopped, about 1/2 cup or to taste
garlic saltto taste
freshly ground black pepper4 or 5 turns or to taste
1/4teaspoonred pepper flakes
Instructions
Layer ingredients in the food processor in the order they are listed.
Pulse a few times to get the ingredients mixed together. You can continue using the pulse feature if you like your salsa a little chunky. I process mine for about 30-45 seconds or until it looks good.
Notes
This recipe will make roughly 2 cups of salsa. Double the recipe for a larger crowd.
Store in an air-tight container kept in the refrigerator for up to 4 days. I like to keep mine in a mason jar.
This salsa is on the milder side. If you would like to add more spice, feel free to add in a freshly chopped jalapeno, leaving some of the rib and seeds intact or simply add extra red pepper flakes.