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
Hunt's makes our favorite diced tomatoes. For five-minute fresh tomato salsa, substitute 2 pounds fresh tomatoes, cored, seeded, and chopped, for the canned tomatoes in step 2. Don't forget to briefly drain the salsa after you've processed it.
Ingredients
- 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
Directions
- PULSE VEGETABLES Pulse onion, cilantro, jalapeños, lime juice, garlic, and salt in food processor until coarsely chopped.
- 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.)