Tomato Salsa
By á-24544
Rate this recipe
0/5
(0 Votes)
Ingredients
- INGREDIENTS
- 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
Details
Preparation
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.)
You'll also love
- Cranberry Chutney with Apple and... 0/5 (0 Votes)
- Savory Sausage Swiss Muffins 0/5 (0 Votes)
- Baked Ziti with Shrimp and Spinach 0/5 (0 Votes)
- Hamburger Cabbage Casserole 0/5 (0 Votes)
- Tomato Jelly 0/5 (0 Votes)
Review this recipe