This is a mild salsa with a light, smoky flavor. Fire roasted diced tomatoes combined with chopped fresh cilantro, chopped red onion, minced fresh jalapeno pepper, fresh lime juice, ground cumin,
and coarse salt. This table salsa is great for dipping chips, topping toasted crusty bread, or serving with grilled chicken, pork chops, or baked potatoes.
Ingredients -
1 (28 ounces) can Fire Roasted Diced Tomatoes, drained, juice removed
2/3 cup Chopped Fresh Cilantro
1/3 cup Chopped Red Onion
1 tablespoon Minced Fresh Jalapeno Pepper
2 teaspoons Lime Juice or Vinegar
1/4 teaspoon Ground Cumin
Coarse Salt
Preparation:
1. In a medium bowl, combine the tomatoes, cilantro, onion, jalapeno, vinegar, cumin and salt.
2. Mix well to combine.
3. Pour the mixture into an airtight container and refrigerate for up to 1 week.
Salsa Making Tips -
Smooth Salsa
Add the cilantro, red onion, jalapeno pepper, lime juice, and ground cumin to a food processor and pulse. Scrape the sides of the bowl down a few timed if necessary. Add the tomatoes and pulse until smooth. Serve at room temperature. Refrigerate
leftovers in airtight container.
Salsa Making Tips -
Red Onion
Red onions are milder that their white or yellow counterparts and often eaten raw in salads. The onion, which can be purple in color, adds nice visual appeal and crunch to recipes. You could substitute with white or yellow onion if you
want a little more bite to your salsa.
