One-Minute Tomato Salsa

From Cook's Country | June/July 2010
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Why this recipe works:

Canned diced tomatoes and pickled jalapeños were huge timesavers in our One-Minute Tomato Salsa, but they added a lot of juice, which made for watery salsa. The fix was easy: We poured these ingredients into a strainer and let the juices drain away. Using the food processor made this recipe… read more

Canned diced tomatoes and pickled jalapeños were huge timesavers in our One-Minute Tomato Salsa, but they added a lot of juice, which made for watery salsa. The fix was easy: We poured these ingredients into a strainer and let the juices drain away. Using the food processor made this recipe nearly as effortless as opening a jar, but released a lot of excess water from our ingredients. A quick final strain once we combined everything was an essential step.

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Makes about 3 cups

Hunt's makes our favorite diced tomatoes. For five-minute fresh tomato salsa, substitute 2 pounds fresh tomatoes, cored, seeded, and chopped, for the canned tomatoes in step 2. Don't forget to briefly drain the salsa after you've processed it.

Ingredients

  • 1/2 small red onion, peeled and quartered
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup drained jarred pickled jalapeños
  • 2 tablespoons lime juice
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1 (28-ounce) can diced tomatoes, drained

Instructions

  1. 1. PULSE VEGETABLES Pulse onion, cilantro, jalapeños, lime juice, garlic, and salt in food processor until coarsely chopped.

    2. ADD TOMATOES Add tomatoes and pulse until combined, about three 1-second pulses. Place salsa in fine-mesh strainer and drain briefly. Transfer to bowl. Serve. (Salsa can be refrigerated in airtight container for 2 days.)

Detail sfs salsa 8 280124
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