Salsa

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Published on 10 min basic spring summer fall winter

Ingredients

  • 1 can whole peeled tomatoes
  • 1 cup fresh cilantro, chopped
  • 1 cup red onion, diced
  • 2 tbsp red wine vinegar (or lime juice)
  • 2 garlic cloves, pressed
  • 1 tbsp red pepper flakes
  • 2 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp Mexican oregano (or marjoram) optional
  • Chili sauce optional

Instructions

  1. In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky — don't overblend. Don't add all the tomato juice at once, adjust as you go.
  2. Taste and adjust seasoning if necessary.
  3. Let your salsa marinate for a few hours in the refrigerator will yield the best flavors.
  4. Refrigerate for at least 30 minutes or up to 1 week.

Adapted from this original recipe