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Tomato Salsa


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  • 1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
  • 1/4 onion, red (small), peeled and root removed
  • 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
  • 2 tablespoons packed fresh cilantro leaves
  • 1/4 tablespoons salt
  • pinch ground black pepper
  • 2 teaspoons juice from 1 lime
  • 1 (14.5-ounce) can diced tomatoes, drained



Step 1

Pulse all the ingredients except the tomatoes in the workbowl of a food processor until minced, about 5 pulses, scraping down the sides of the bowl as necessary. Add the tomatoes and pulse until roughly chopped, about two 1-second pulses. Transfer the mixture to a fine-mesh sieve and allow the excess moisture to drain, about 1 minute. Transfer the salsa to a serving bowl; serve. (The salsa can be covered with plastic wrap and refrigerated for up to 2 days.)

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