One-Minute Tomato Salsa
By America's Test KitchenPublished on April 6, 2010
Yield
Makes about 3 cups
Ingredients
Before You Begin
Hunt's makes our favorite diced tomatoes. For five-minute fresh tomato salsa, substitute 2 pounds fresh tomatoes, cored, seeded, and chopped, for the canned tomatoes in step 2. Don't forget to briefly drain the salsa after you've processed it.
Instructions
- PULSE VEGETABLES Pulse onion, cilantro, jalapeños, lime juice, garlic, and salt in food processor until coarsely chopped.
- ADD TOMATOES Add tomatoes and pulse until combined, about three 1-second pulses. Place salsa in fine-mesh strainer and drain briefly. Transfer to bowl. Serve. (Salsa can be refrigerated in airtight container for 2 days.)
Yield
Makes about 3 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
Canned diced tomatoes and pickled jalapeños were huge timesavers in our One-Minute Tomato Salsa, but they added a lot of juice, which made for watery salsa. The fix was easy: We poured these ingredients into a strainer and let the juices drain away. Using the food processor made this recipe nearly as effortless as opening a jar, but released a lot of excess water from our ingredients. A quick final strain once we combined everything was an essential step.
Before You Begin
Hunt's makes our favorite diced tomatoes. For five-minute fresh tomato salsa, substitute 2 pounds fresh tomatoes, cored, seeded, and chopped, for the canned tomatoes in step 2. Don't forget to briefly drain the salsa after you've processed it.
Instructions
- PULSE VEGETABLES Pulse onion, cilantro, jalapeños, lime juice, garlic, and salt in food processor until coarsely chopped.
- ADD TOMATOES Add tomatoes and pulse until combined, about three 1-second pulses. Place salsa in fine-mesh strainer and drain briefly. Transfer to bowl. Serve. (Salsa can be refrigerated in airtight container for 2 days.)
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