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Practical Baker
Five-Minute Fresh Tomato Salsa
Courtesy Cook's Country
Wednesday, August 28, 2013 • Posted August 31, 2013

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.)
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