Quick Salsa
Salsa... I admit that nothing can beat fresh salsa. But, this is a great alternative to fresh tomatoes when they aren't as readily available during the winter months. So, I opt to do this version from time to time. It is quick and it uses canned diced(or whole) tomatoes. It works pretty well. The canned tomatoes have to be in their own juice, not puree (check the label). If you can, get an organic one, like Muir Glen. But really, any brand will work just fine.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 6
paleo
spicy
tomatoes
mexican
appetizer
fall
cinco
paleo
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 14.5 can tomatoes diced or whole
- 1 cloves garlic cloves (up to 2)
- 1 jalapeno (ribs and seeds removed)
- 0.25 cup cilantro
- 0.25 onion (up to 1/2) (i added 1/4)
- salt/pepper
- 1 lime (or lemon...works just as fine) juiced
- Carbohydrate 14.7045822683542 g
- Cholesterol 0 mg
- Fat 0.692851679295282 g
- Fiber 4.35719022503424 g
- Protein 3.06119261806591 g
- Saturated Fat 0.0971854976013394 g
- Serving Size 1 1 Serving (343g)
- Sodium 42.5966565657154 mg
- Sugar 10.3473920433199 g
- Trans Fat 0.206683759912298 g
- Calories 65 calories
Drain tomatoes rather well over a sieve. You don't want your salsa to be too watery. In the meantime, place garlic, onion and jalapeno in a food processor. Process for 30 seconds or until finely chopped (not too fine). Add drained tomatoes and cilantro, then pulse for an additional 30 seconds or so until nicely chopped. Add salt and pepper to taste. Add lime juice. If it doesn't taste right adding more lime juice will usually do the trick. Sometimes, I add a splash of olive oil to blend the ingredients together.
