One-Minute Salsa
One-Minute Salsa
Makes about 1 cup
The salsa will keep for 2 days in the refrigerator. Reseason to taste before serving. Make sure to drain both the tomatoes and the jalapeños before processing.
1/2 small red onion
1/4 cup fresh cilantro leaves
1 tablespoon lime juice
1 clove garlic , peeled
2 tablespoons pickled jalapeño peppers , drained
1/4 teaspoon salt
1 can (14 1/2 ounces) diced tomatoes , drained
Pulse onion, cilantro, lime juice, garlic, jalapeños, and salt in food processor until roughly chopped, about five 1-second pulses. Add tomatoes and pulse until chopped, about two 1-second pulses. Transfer mixture to fine-mesh strainer and drain briefly. Serve.
Makes about 1 cup
The salsa will keep for 2 days in the refrigerator. Reseason to taste before serving. Make sure to drain both the tomatoes and the jalapeños before processing.
1/2 small red onion
1/4 cup fresh cilantro leaves
1 tablespoon lime juice
1 clove garlic , peeled
2 tablespoons pickled jalapeño peppers , drained
1/4 teaspoon salt
1 can (14 1/2 ounces) diced tomatoes , drained
Pulse onion, cilantro, lime juice, garlic, jalapeños, and salt in food processor until roughly chopped, about five 1-second pulses. Add tomatoes and pulse until chopped, about two 1-second pulses. Transfer mixture to fine-mesh strainer and drain briefly. Serve.
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