It’s the tail-end of summer, but I just had to share this salsa recipe with you now that I have finally gotten a picture of it before the entire batch disappeared! I made many batches this summer in search of the best and after trying this one, we knew it was THE ONE and I haven’t tried any since. I think you’ll love it not only for the delicious taste, but for the ease of preparation as well.
You wouldn’t guess by the taste (it tastes fresh, fresh, fresh!), but this recipe uses canned tomatoes and even jarred jalapenos! Don’t shake your head at me, I tried fresh recipes and they just weren’t as good. The benefits of using canned tomatoes are that you can make this salsa year-round and cooked (i.e. canned) tomatoes are actually healthier for you–it’s true! The lycopene and antioxidants actually RAISE in tomatoes when they’re cooked. Pretty cool, huh? So make your family a batch of this salsa–it’ll do their mouths and their bodies good!
1/2 small red onion, peeled and roughly chopped
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled & chopped
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained well
In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until desired consistency is reached. Add the drained tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed. If necessary, place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. Refrigerate leftovers in an airtight container for up to a week.
Recipe source: My Kitchen Cafe