From Cook's Country
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.
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.
- 1/2 small red onion
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1 clove garlic, peeled
- 2 tablespoons pickled jalapeño peppers, drained
- 1/4 teaspoon salt
- 1 can (14 1/2 ounces) diced tomatoes, drained
Pulse onion, cilantro, lime juice, garlic, jalapeños, and salt in food processor until roughly chopped, about five 1-second pulses. Add tomatoes and pulse until chopped, about two 1-second pulses. Transfer mixture to fine-mesh strainer and drain briefly. Serve.