Saturday, January 1, 2011

(Almost) Fresh Salsa

Why do I call it almost fresh salsa? In the middle of winer, good fresh tomatoes can be hard to come by. Every once in a while, canned tomatoes are in order. If tomatoes were at the peak of freshness, trust me, I'd be using them. I can't even bring myself to buying jarred salsa when this almost fresh salsa is so simple to make!

(Almost) Fresh Salsa 
((Printable Version))

1 large can whole, unsalted tomatoes
1 small white onion, diced
1 bunch cilantro
1 lime
1 clove garlic
1 jalapeños, seed removed
salt to taste

1. Drain your tomatoes. (If you like runnier salsa, leave the liquid in.)

2. Add the garlic, onion, cilantro and jalapeño. Give it a quick pulse in your food processor.

3. Add the tomatoes and lime juice and give another few pulses until you've reached the consistency you like.

4. Season with salt to taste.

* For another flavor, try adding in 1/4 teaspoon dry cumin.

First, drain the tomatoes in a colander.  Poke your finger into each tomato to allow the liquid to drain.  (A little liquid can remain.)

Next, give the garlic a whirl in the food processor:

Peel and quarter the onion and give it a whirl.  (If the "bite" of raw onion bothers you, process it first, remove, and rinse in a colander under cold water.)

Remove the onion and garlic and give the jalapeno a whirl.

Add the cilantro and give it a go.

(Now, you could dump everything in together, but I prefer having more control over how chopped every ingredient gets.)

Next give the tomatoes a few pulses in the food processor.

Mix all the ingredients together.  Add a squeeze of lime and season with salt to taste.


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  1. I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this salsa widget at the end of this post so we could add you in our list of food bloggers who blogged about salsa,Thanks!