This salsa is quick and easy and also convenient to make, since the recipe calls for canned tomatoes. With the lime juice and cilantro in there, it still tastes very fresh. Wonderful with tortilla chips!
adapted from Mel's Kitchen Cafe
1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled
salt, to taste
1 (28-ounce) can diced tomatoes, drained
1. In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.
2. Add the drained tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly, if desired- I skipped this. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)
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