Tomato Salsa

 I love tomato salsa, especially fresh tomato salsa, Pico de Gallo, or homemade cooked salsa made with lots of tomatoes and peppers. However, I live in an apartment and don’t have a gorgeous garden with rows of tomato plants and bright and lively herbs. I did not give up on enjoying refreshing salsa, so I use canned tomatoes, since they are picked and canned at their peak freshness, so the taste is much more reliable than store bought tomatoes. Adding fresh herbs, pepper, onion, garlic and lime juice heightens the fresh flavor.

Ingredients:

1 (28 oz) canned tomatoes, whole or diced, drained

1 small jalapeño pepper, chopped

1/2 small onion or 1 small shallot, minced

1 small garlic clove, minced

1 Tablespoon fresh parsley and cilantro, minced

1 Tablespoon, green onions, thinly sliced

1 Tablespoon lime or lemon juice

salt, ground black pepper, to taste

Instructions:

Place half of the tomatoes, and all the other ingredients into a blender or food processor. (You can do this all by hand, no problem.) Pulse for a few times, until it’s the consistency that you like. Placing only half of the tomatoes in first will ensure that the salsa won’t be too loose, since the other ingredients need to be chopped. Add the rest of the tomatoes and process a few more times until it’s the perfect consistency for you, chunkier or thinner, whatever you like. Season to taste with salt and ground black pepper. You can also add some cumin, if you’d like. 

Tomato Salsa

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• Author: Olga's Flavor Factory
• Prep Time: 10 mins
• Total Time: 10 mins
• Category: Miscellaneous

Ingredients

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• 1 (28 oz) canned tomatoes, whole or diced, drained
• 1 small jalapeño pepper, chopped
• 1/2 small onion or 1 small shallot, minced
• 1 small garlic clove, minced
• 1 Tablespoon fresh parsley and cilantro, minced
• 1 Tablespoon, green onions, thinly sliced
• 1 Tablespoon lime or lemon juice
• salt, ground black pepper, to taste

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Instructions

1. Place half of the tomatoes, and all the other ingredients into a blender or food processor. (You can do this all by hand, no problem.)
2. Pulse for a few times, until it’s the consistency that you like. Placing only half of the tomatoes in first will ensure that the salsa won’t be too loose, since the other ingredients need to be chopped.
3. Add the rest of the tomatoes and process a few more times until it’s the perfect consistency for you, chunkier or thinner, whatever you like.
4. Season to taste with salt and ground black pepper. You can also add some cumin, if you’d like.