One-Minute Salsa

From Cook's Country | February/March 2007

Why this recipe works:

Since store-bought salsa is almost always watery and bland, we wanted to create a fresh salsa recipe that’s not much more effort than opening a jar. Instead of coring, seeding, and dicing fresh tomatoes, we used canned diced tomatoes. They worked just as well, as long as we drained them first.… read more

Since store-bought salsa is almost always watery and bland, we wanted to create a fresh salsa recipe that’s not much more effort than opening a jar. Instead of coring, seeding, and dicing fresh tomatoes, we used canned diced tomatoes. They worked just as well, as long as we drained them first. Canned pickled jalapeños added heat and a vinegary kick to our salsa recipe, while red onion, cilantro, lime juice, and garlic added color, sweetness, and bite.

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Makes about 1 cup

The salsa will keep for 2 days in the refrigerator. Reseason to taste before serving. Make sure to drain both the tomatoes and the jalapeños before processing.

Ingredients

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