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Super-Quick Salsa

By , from the Jen Smith collection


2 jalapeño peppers, finely chopped (remove the seeds for a milder salsa, or leave them in for a fiery kick)
1 small onion, chopped
½ cup cilantro leaves, parsley leaves, or a combination of the two
~ Zest of ½ lime (optional)
1 large (28 oz.) can diced tomatoes
~ Salt, to taste


  1. Combine the chopped peppers, onion, fresh herbs, and optional lime zest in the bowl of a food processor fitted with the chopping blade. Pulse 4 to 5 times, until the contents are combined and coarsely chopped.
  2. Add the tomatoes, and process until the salsa is thick and chunky. Add salt to taste.

Related article: Tomatoes in winter

This content is from the Jen Smith collection.

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