Quick and Easy Salsa

 Our salsa recipe takes less than 15 minutes to make, is adaptable to your desired spice level, and lasts a week in the fridge.

I love how simple this salsa is to make. Simply throw tomatoes, onion, garlic, peppers, and cilantro into a blender or food processor. Pulse everything until chopped, and then season with salt, pepper and lime. Easy!

Ingredients

• 2 (15-ounce) cans fire roasted tomatoes or use 4 cups chopped fresh tomatoes (1 3/4 pounds)
• 1/3 cup chopped white or sweet onion (half medium onion)
• 2 medium cloves garlic (2 teaspoons minced)
• 1 to 2 medium jalapeño or serrano peppers, with stems, membrane and seeds removed
• 1 cup chopped fresh cilantro
• 1 to 2 medium limes
• 1/2 teaspoon fine sea salt, plus more to taste

Quick and Easy Salsa

Instruction

1. Place tomatoes into a colander set over a large bowl and allow to drain. Save drained juice to add back to salsa if it is too thick or save to add to soups or other dishes.
2. Add chopped onion to a medium bowl and cover with cold water. Set aside for 10 minutes, drain, and then rinse.
3. Add garlic to a blender or bowl of a food processor and pulse until chopped small. Scrape the sides, and then add the drained tomatoes, drained and rinsed onions, peppers, cilantro, 1/4 teaspoon of salt, and the juice of half a lime. Pulse until your desired texture. Taste, and then season with additional salt or lime juice. (We typically add 3/4 teaspoon of salt).
4. This salsa improves with time so if you have the option, set it aside in the refrigerator for 30 minutes or more before serving. Store in the refrigerator up to a week.