Quick Fresh Salsa
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes
Yield
Makes about 1 cup
Ingredients
½ small jalapeño chile or ½ chipotle chile in adobo sauce, minced¼ small red onion, peeled and root end removed1 small clove garlic, minced or pressed2 tablespoons minced fresh cilantro leaves ¼ teaspoon table salt pinch ground black pepper 2 teaspoons lime juice from 1 lime2 small tomatoes (about ¾ pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
Before You Begin
This quick salsa can be made with either fresh or canned tomatoes, but if you're using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren't, canned tomatoes are a better choice.
Instructions
- Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
- The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.
to make ahead
Time
10 minutesYield
Makes about 1 cupIngredients
½ small jalapeño chile or ½ chipotle chile in adobo sauce, minced
¼ small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons minced fresh cilantro leaves
¼ teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about ¾ pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
Ingredients
½ small jalapeño chile or ½ chipotle chile in adobo sauce, minced
¼ small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons minced fresh cilantro leaves
¼ teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about ¾ pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
Ingredients
½ small jalapeño chile or ½ chipotle chile in adobo sauce, minced
¼ small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons minced fresh cilantro leaves
¼ teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about ¾ pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
Why This Recipe Works
For the best quick salsa recipe, pulse flavoring ingredients in the food processor and then add either ripe in-season tomatoes or canned diced tomatoes, drained of juice.
Before You Begin
This quick salsa can be made with either fresh or canned tomatoes, but if you're using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren't, canned tomatoes are a better choice.
Instructions
- Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
- The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.
to make ahead
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