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Just in Time for Cinco de Mayo! Ridiculously Easy Salsa

Ingredients

  • 1 can 15 ounces diced fire-roasted tomatoes
  • 1-2 cloves of garlic roughly chopped
  • ½ cup roughly chopped white onion about ½ small onion
  • ¼ cup lightly packed fresh cilantro leaves
  • ½ medium jalapeño seeds and ribs removed, and roughly chopped
  • 1 tablespoon lime juice more if needed
  • 1 teaspoon Kosher salt or 1/2 teaspoon sea salt

Instructions

  • Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
  • In a food processor:
  • Add the tomatoes and all of the remaining juice from the can. Add the garlic, onion, cilantro, jalapeño, lime juice, and salt.
  • Pulse the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary.
  • Season to taste with additional lime juice and salt, if you like.
  • Serve the salsa immediately or store it for later.
  • This salsa keeps well in the refrigerator, covered, for about 1 week.