Six ingredients, ten minutes, authentic flavor.
Mexican Salsa
Chef Claudia Galofre-Krevat
1 pint
15 minutes
5 minutes
Latin American
Dips
If you like, you can roast your own tomatoes over the stove, or on the grill.
Ingredients
1 can (15 oz) diced fire-roasted tomatoes
1 clove garlic, roughly chopped
½ cup roughly chopped white onion
¼ cup lightly packed fresh cilantro leaves
½ medium jalapeño, seeds and ribs removed, and roughly chopped
1 tbsp lime juice, more if needed
½ tsp sea salt
Directions
Drain half of the tomato juice from the can (about ⅓ cup) and discard it.
In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt.
Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. If necessary, season to taste with additional lime juice and salt.
Serve the salsa immediately or store it for later. It keeps well in the refrigerator for about 10 days.