"I would never have believed that canned tomatoes could give you such an authentic and fresh-tasting salsa. It's sublime for dipping with baked tortilla chips and works well as a base for many Mexican dishes." -Erin Renouf Mylroie, St. George, UT
1 cup coarsely chopped onion
1 cup cilantro sprigs
1 jalapeño pepper, coarsely chopped
1 garlic clove, coarsely chopped
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons fresh lime juice
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained
How to Make It
Place first 5 ingredients in a food processor, and process until minced. Combine onion mixture, lime juice, salt, and drained tomatoes in a medium bowl; stir until well blended.
Wow! I didn't know how easy it is to make your own salsa. I used 1 can of Hunt's fire roasted tomatoes and 1 can of their stewed tomatoes. I also used the seeds and the membrane of one jalapeno plus 1/2 of a seeded jalapeno for a little bit of heat. I also added about 1/4 tsp cumin per another reviewer's suggestion. I won't add quite so much cilantro next time because I don't like it! I might also add some lime zest to up the lime flavor. Overall, a wonderful recipe with room for personal modifications.
Better than restaurants! Like an earlier reviewer I used 4 cans of the Rotel diced tomato with chiles and drained 3 of them. Tastes so fresh and my family can't get enough. Be sure to use quality canned tomatoes. I made it with Hunts the first time and it smelled sulfuric. Not good.
The recipe doesn't specify what type of onion to use...and we discovered that you definitely do NOT want to use a red onion in the quantity the recipe specifies. I don't know if another type of onion might be better, but this was very overpowering. Yuck. At least it wasn't difficult to make.