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Quick Fresh Salsa

Name: Quick Fresh Salsa
Total time: 10 min
Cuisine: Mexican, Latin America & Caribbean
Ingredients: 1/2 , small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced; 1/4 , small red onion, peeled and root end removed; 1 small clove, garlic, minced or pressed; 2 tablespoons, minced fresh cilantro leaves; 1/4 teaspoon, table salt; pinch, ground black pepper; 2 teaspoons, lime juice from 1 lime; 2 , small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained

Appears in Cook's Illustrated July/August 2002

We wondered if we could create a fresh salsa that doesn't require a lot more effort than opening a jar.

YIELD Makes about 1 cup

TIME 10 minutes

Why This Recipe Works

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Gather Your Ingredients

½ small jalapeño chile or 1/2 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 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained

Key Equipment

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.

TO MAKE AHEAD: The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.

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