Ingredients
Units
Scale
- One can, 28-ounce, no-added salt tomatoes
- 1/2 small white onion
- 1 jalapeño, de-seeded and trimmed
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- Juice of 1 lime (2–3 tablespoons)
Instructions
- Drain the can of whole tomatoes in a colander set over a bowl that will catch the juices. If the tomatoes are full (i.e., whole and intact), press on the tomatoes to release more of the juice.
- Chop the white onion, jalapeño (remove the seeds if you’re removing), and garlic.
- Place the onion, jalapeño, garlic, cilantro, and salt in the food processor and pulse a few times so the pieces are a tad smaller.
- Add the drained tomatoes and lime juice and pulse until you get your desired salsa consistency. The more you pulse, the less chunky your salsa will be. And if the mixtures seems too thick, you can always add some of the reserved tomato juice, a tablespoon at a time.
- Adjust seasoning to your taste.
- Pour into a bowl and eat right away!
- Prep Time: 10
- Category: Condiments