| ||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 |
- 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.
- Add the tomatoes, and process until the salsa is thick and chunky. Add salt to taste.
Tomatoes in winter
This content is from the
Jen Smith collection.