Vegan, Gluten-free, Under 30 minutes
MAKES ABOUT 2½ CUPS
Because dicing a pound of tomatoes by hand is too much to ask of anyone on a weeknight, we employ our trusty food processor to do all the work here. This salsa comes together in under 10 minutes and lasts for a couple of days in the fridge. Serve it with nachos, tacos, or our breakfast Migas (here).
1 pound vine-ripened tomatoes
½ cup roughly chopped white onion (about ½ medium onion)
1 jalapeño, seeded and roughly diced
½ cup fresh cilantro, roughly chopped
½ teaspoon salt
Juice of 1 lime
Cut the tomatoes into quarters and remove the juice and seeds from half of them. Combine the tomatoes, onion, jalapeño, and cilantro in a food processor and pulse until finely chopped.
Add the salt and lime juice.
Vegan, Gluten-free
MAKES ABOUT 4 CUPS
I learned to make a version of this salsa at my first paid kitchen job, and have loved tomatillos ever since. The original recipe involves slowly sweating together the onion and garlic, but this shortcut version is almost as good and much easier. If you love spicy food, add another jalapeño. If not, feel free to remove the seeds to keep the heat to a minimum.—TB
1½ pounds tomatillos (about 20), husks removed, washed well
½ medium white onion, cut into ½-inch slices
2 garlic cloves, unpeeled and smashed
1 jalapeño
Salt
1 small bunch of fresh cilantro, chopped
Preheat the oven to 400ºF.
Place the tomatillos, onion, garlic, and jalapeño on an aluminum foil–lined baking sheet and roast for 20 minutes. Remove the stem from the jalapeño and the skin from the garlic cloves, and blend everything in a food processor until mostly smooth. Season with salt and let cool to room temperature.
When the salsa has cooled, add the cilantro and serve or refrigerate for up to 1 week.