kelly said

a recipe repository

23 July 2006

Fast Tomato Salsa (Cooks Illustrated)

Fast Tomato Salsa

Makes about 1 cup

Half of one chipotle chile in adobo sauce, minced, can be substitute for the jalapeño.

2 tablespoons minced red onion

2 tablespoons minced fresh cilantro

2 teaspoons fresh lime juice

1 clove garlic , minced

1/2 jalapeño chile , stemmed, seeded, and minced

1/4 teaspoon table salt

1 can (14 1/2 ounces) diced tomatoes , drained

Pulse all of the ingredients except for the tomatoes in a food processor until very finely minced, about 5 pulses. Add the tomatoes and pulse until roughly chopped, about 2 pulses. Transfer the mixture to a fine-mesh strainer and drain for about 1 minute before serving.

To Make Ahead

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