Ingredients
Fresh Ingredients
- 5 roma tomatoes (about 1 pound)
- 1/4 medium yellow onion
- 1 medium jalapeno pepper (seeds optional; leave 1/2 of the seeds in for medium spiciness)
- 2 medium garlic cloves (chopped)
- 1/3 cup cilantro (chopped)
- 1 tbsp lime juice (about 1/2 of a lime)
Canned Ingredients
- 1 (14.5 oz) can petite diced tomatoes
Seasoning
- 1/2 tsp salt
Instructions
- Prepare Vegetables: Chop roma tomatoes into quarters, yellow onion and jalapeno into quarters, and cilantro into 1/2 inch pieces to prepare for processing.
- Combine Ingredients: Place the chopped roma tomatoes, yellow onion, jalapeno, canned petite diced tomatoes, cilantro, chopped garlic cloves, lime juice, and salt into a food processor.
- Pulse to Desired Consistency: Hold the pulse button for about 5 seconds, release, and repeat this pulsing about 10 times until the mixture is evenly ground with no large pieces remaining. For a smoother salsa, run the food processor on high speed for about a minute.
- Chill to Enhance Flavor: Transfer the salsa to a container and refrigerate for a couple of hours to allow the flavors to meld and intensify before serving.
Notes
- Adjust jalapeno seed quantity to control the heat level of your salsa.
- For thicker salsa, reduce the amount of canned tomatoes or drain some of the juice before blending.
- Salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with tortilla chips, tacos, grilled meats, or as a fresh topping for eggs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce / Dip
- Method: Blending
- Cuisine: Mexican
- Diet: Gluten Free, Low Fat
