Tomato Salsa

Tomato Salsa
Tomato Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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