Although this recipe uses canned tomatoes, I'm sure it would be equally as tasty with tomatoes fresh from the garden! This is easy to make and will pair well with any Mexican dish. An added bonus is that you can freeze extras to use later!
Ingredients
1/2 cup white onion, roughly chopped
1 clove garlic, roughly chopped
1/2 jalapeno, seeds and ribs removed and roughly chopped (serrano peppers also work)
10 oz. can diced tomatoes with green chilies
14.5. oz. can fired roasted diced tomatoes
Pinch of sugar (optional), to balance the acidity (I did add a little)
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup fresh cilantro leaves
Juice from 1/2 a lime
Directions
Add the onion, garlic, and jalapeño pepper to the bowl of a food processor and pulse a few times to chop until the onion pieces are about 1/4-inch.
Drain the liquid from the can of tomatoes with chilies. Add this to the food processor. Then add the fire roasted tomatoes with their juices to the food processor, along with the remaining ingredients.
Pulse until the salsa reaches your desired consistency.
Recipe adapted from KristinesKitchenBlog.
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