Ingredients

The following ingredients have 8 Servings
  • 1/2 bunch cilantro (about 1/2 cup packed - see note)
  • 1 jalapeño pepper, stem and seeds removed (leave seeds if you want more heat)
  • 1/4 of a medium red onion
  • 1/2 to 1 teaspoon minced garlic (about 2-3 cloves)
  • 2 cans (15-ounces each) regular or fire-roasted diced tomatoes, well-drained
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional, but I like how it balances the flavors)
  • 2 tablespoons fresh lime juice

Instruction

  • Add the cilantro, jalapeño, red onion and garlic to a food processor (see note for blender). Pulse until the ingredients are finely chopped.
  • Add the tomatoes, salt and lime juice. Pulse until the salsa reaches desired consistency. I tend to like the tomatoes finely chopped, but you can leave it chunkier.
  • Add additional salt and lime juice to taste, if needed (important!). Serve immediately or refrigerate for up to a week. Extra liquid can be drained off before serving, if desired.