Ingredients

The following ingredients have 8 Servings
  • 28 oz. canned whole peeled tomatoes
  • 1 small onion (or 1/2 large onion, quartered (any kind- I used yellow))
  • 1 clove garlic (smashed)
  • 1 large jalapeño pepper (or 2 small, halved (see notes))
  • 1/2 cup packed cilantro leaves and small stems
  • juice and zest of one lime
  • 1/2 teaspoon kosher salt (more if needed)
  • 1/4 teaspoon sugar or honey (optional)

Instruction

  • Drain the canned tomatoes in a colander placed over a large bowl, allowing the juice to collect in the bowl below. Set aside.
  • Add the quartered onion, the smashed clove of garlic, the jalapeño, the cilantro (1/2 cup), the lime juice and zest, the kosher salt (1/2 teaspoon), and the sugar, if using (1/4 teaspoon) to a food processor. Press on for about 10 seconds, or until all the ingredients are very finely chopped.
  • Add tomatoes, reserving juice.
  • Pulse until 5-10 times, until your desired consistency (I like a few chunks, but not too many!). If it's thick, you can a little bit of the reserved tomato juice until the desired thickness (use any remainder for another purpose or discard).
  • For the best flavor, allow to refrigerate in an airtight container, jar, or covered bowl for a couple of hours or overnight. Serve with tacos, tortilla chips, or in your favorite recipe that requires salsa.