MAKES ABOUT 1 CUP
This quick salsa can be made with either fresh or canned tomatoes. If you like, replace the jalapeño with ½ chipotle chile in adobo sauce, minced.
2 |
tablespoons chopped red onion |
2 |
tablespoons fresh cilantro leaves |
2 |
teaspoons juice from 1 lime |
½ |
small jalapeño chile, stemmed and seeded (about 1½ teaspoons; see note) |
1 |
small garlic clove, minced or pressed through a garlic press (about ½ teaspoon) |
¼ |
teaspoon table salt |
Pinch ground black pepper |
|
2 |
small ripe tomatoes, each cored and cut into eighths, or one (14.5-ounce) can diced tomatoes, drained |
Pulse all the ingredients except the tomatoes in a food processor until minced, about 5 pulses, scraping down the sides of the workbowl as necessary. Add the tomatoes and pulse until roughly chopped, about 2 pulses.