Why this recipe works:
Farm-fresh tomatoes added even better flavor than canned tomatoes did for our quick Tomato Salsa. Using the food processor made this recipe nearly as effortless as opening a jar, but released a lot of excess water from our ingredients. A quick final strain once we combined everything was an essential step.
Makes about 3 cups.
(If, for any reason, you can’t get fresh tomatoes, use canned, diced tomatoes.) For five-minute fresh tomato salsa, substitute 2 pounds fresh tomatoes, cored, seeded, and chopped, for the canned tomatoes. Don’t forget to briefly drain the salsa after you’ve processed it.
* 1/2 small red onion, peeled and quartered
* 1/2 cup fresh cilantro leaves
* 1/4 cup drained jarred pickled jalapeños
* 2 tablespoons lime juice
* 2 garlic cloves, peeled
* 1/2 teaspoon salt
* 2 pounds fresh tomatoes, cored, seeded, and chopped
* 1. PULSE VEGETABLES Pulse onion, cilantro, jalapeños, lime juice, garlic, and salt in food processor until coarsely chopped.
* 2. ADD TOMATOES Add tomatoes and pulse until combined, about three 1-second pulses. Place salsa in fine-mesh strainer and drain briefly. Transfer to bowl. Serve. (Salsa can be refrigerated in airtight container for 2 days.)