Ingredients for 3 cups
1 can (28 oz) of tomatoes with their juice, chopped
½ cup of onion finely chopped
1 garlic clove minced
1 jalapeño pepper rubbed with olive oil, roasted, deveined, seeded and minced
½ cup of cilantro leaves chopped
¼ cup of fresh lemon juice
Coarse sea salt
In the bowl of a food processor, process all ingredients by pulsing 5-6 times. Refrigerate in a sterilized jar. You can keep this salsa refrigerated up to one week.
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