One-Minute Salsa

By cserumga

- from America's Test Kitchen

- makes 1 cup

Ingredients

• 1/2 * 1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
• 1/4 * 1/4 small red onion , peeled and root end removed
• 1 * 1 small clove garlic , minced or pressed
• 2 * 2 tablespoons fresh cilantro leaves
• 1/4 * 1/4 teaspoon table salt
• * pinch ground black pepper
• 2 * 2 teaspoons lime juice from 1 lime
• 2 * 2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained

Details

Adapted from americastestkitchen.com

Preparation

Step 1

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses. The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt to taste before serving.