Easy Homemade Salsa

Binge-watching TV has become one of my favorite pastimes, and armed with tortilla chips and homemade salsa, I can go for hours. If I eat anything sugary, I’m bound to fall asleep mid-episode, so I prefer something a little salty and satisfying.  The crunch of freshly chopped vegetables, smokiness of the cumin, and the splash of fresh lime juice makes a vibrant and flavorful mix, and it’s even better the second day once all the flavors have melded together.  Additionally, I can make it spicy or mild, depending on what I’m in the mood for, and how many jalapeno peppers I have on hand. Bonus: Fresh salsa also makes a great garnish for baked fish or scrambled eggs.

1 can (14.5 ounces) diced tomatoes
2 garlic cloves, peeled and chopped
1/3 cup fresh cilantro, finely chopped
1/3 cup white onion, diced
1 jalapeno pepper, chopped and seeded
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon kosher salt

can opener
small (1.5 quart) mixing bowl
food processor or blender
measuring cups and spoons

1. Strain canned tomatoes in colander.  Discard juice.
2. Add chopped vegetables, lime juice, and spices to food processor.
3. Pulse 5 – 6 times until combined, leaving diced tomatoes with some texture.

• For extra spice, add some of the seeds from the jalapeno pepper to the mixture.
• Fresh salsa will keep for a week if refrigerated in an airtight container, and often tastes better the second day after the flavors have melded together.

15 minutes

4 servings

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