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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This quick salsa can be made with either fresh or canned tomatoes, but if you're using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren't, canned tomatoes are a better choice. From America's Test Kitchen. Ingredients:
1/2 small jalapeno chile or 1/2 chipotle chile in adobo, minced |
1/4 small red onion, peeled and root end removed |
1 clove garlic, minced or pressed |
2 tablespoons fresh cilantro leaves |
1/4 teaspoon salt |
1 pinch ground black pepper |
2 teaspoons lime juice |
2 small ripe tomatoes, each cored and cut into eighths (about 3/4 pound) or 1 (14 ounce) can diced tomatoes, drained |
Directions:
1. Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary.
2. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
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