No fresh, sweet, and ripe tomatoes? No worries! This easiest-ever, quickest salsa recipe calls for canned tomatoes so you can enjoy salsa year round! Throw everything into a food processor, give it a whiz, and crack open the bag of chips. You're going to love this!
Course Appetizer, Side Dish, Snack
Cuisine American, Healthy
Prep Time 15minutes
Chilling Time (Optional) 1hour
Total Time 1hour15minutes
12-cup Food Processor
1/2cup (60g)yellow or red onioncoarsely chopped
1/3cup (43g) green bell peppercoarsely chopped
2tablespoons (17g) jalapeño peppercoarsely chopped (~1 large pepper; seeds and ribs removed)
1tablespoongarliccoarsely chopped (~2-3 large cloves)
1/2cup (21g) fresh cilantrocoarsely chopped (pack in when measuring)
2tablespoons lime juicefreshly squeezed
1teaspoonwhite, granulated sugar
1 and 1/4teaspoonfine sea salt
1/2teaspoon EACH:ground cumin, pepper
1 and 1/2tablespoontomato paste
1/2tablespoonapple cider vinegar
PREP: Coarsely chop (just a quick chop, no need for precision or getting these ingredients chopped finely) the onion, pepper, jalapeño pepper (See Note 1), and garlic.
ADDINGREDIENTS: Add the coarsely chopped onion, pepper, jalapeños, and garlic to a large (12-cup) food processor. Add the entire can of tomatoes (spoon out every bit of the tomatoes and sauce; don't drain) and all the rest of the salsa ingredients: the (undrained) diced green chiles, cilantro, lime juice, sugar, salt (See Note 2), cumin, pepper, tomato paste, and apple cider vinegar.
PULSE: Pulse to chop the ingredients and combine everything. Continue pulsing until the salsa reaches the desired consistency (less pulsing for a chunkier salsa and more pulsing for a restaurant-style salsa).
ADJUST: Taste and adjust salt, pepper, and lime juice to personal preference. Transfer to an airtight container and give everything a chance to chill in the fridge for about an hour before serving. Chilling is not entirely necessary but gives time for flavors to meld and salsa to get cold.
Note 1: Make sure to remove the seeds and ribs of the jalapeño before chopping for the salsa. Feel free to scale up or down the amount of jalapeño to perfectly control the heat! I recommend wearing gloves when working with jalapeños because capsaicin (which is inside of the pepper) is hard to wash off your hands and can end up irritating or burning your hands, eyes, mouth, or nose if touched after handling the peppers.Note 2: Not all salts season the same. I used fine sea salt, but if you're using table salt, you'll want to add less. Season slowly and to personal preference.Nutritional information is for approximately 1 cup of salsa per serving.