This salsa comes together in less than 10 minutes. All you need is a decent blender or food processor. You can serve it immediately if needed, but it is great to refrigerate it for at least an hour to let the flavors start to meld together. The next day, it is amaaaaaazing (if it lasts that long, which in this house is not likely).
Adapted from Pioneer Woman.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 1 medium bowl of salsa
- 1 14-oz. can whole tomatoes
- 1 14-oz. can diced tomatoes with green chilies
- 1/4 cup onion, roughly chopped
- 1 jalapeño, roughly chopped
- 1 clove garlic, chopped
- 1/2 cup cilantro, roughly chopped
- 1/2 teaspoon cane sugar
- 1/4 teaspoon salt
- Pour tomatoes, including the juice, into the food processor. Add in the onion, jalapeño, garlic, sugar and salt. Top it off with the cilantro. Pulse the food processor 8-10 times until everything is well combined.
- Check for flavor and add more salt, cilantro, jalapeño or any other ingredients as necessary. Remember, though, that the salsa will get more flavorful and spicier as it sits, so don't go overboard.
- Pulse until the salsa is the consistency you want — some people like it on the chunkier side, some on the more blended side. It's up to you.
- Pour into a bowl and refrigerate for about an hour (if you want) before serving.
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