Tomato Salsa

Tomato Salsa

I started making my own salsa because I love cilantro and most jarred salsas don’t include it, and they usually have too much sugar and salt. This recipe is pretty simple and can be prepared in about ten minutes.

• Tomatoes - 1 28-oz can of whole tomatoes (regular, not in pureed sauce)
• Onion - 1 small to medium, any type (about 1/2 cup), chopped coarsely
• Garlic - 4-5 cloves, chopped small
• Jalapeno or other hot pepper - 1/2 or more to taste, deseeded and chopped very small (be very careful handling hot peppers)
• Cilantro - Small bunch of fresh leaves removed from stems (about 1/2 cup); chopped coarsely
• Salt  - 1/2 tsp
• Black pepper - 4-5 grinds
• Red pepper flakes - 1-2 tsp or more to taste

1. Chop tomatoes or break up by hand and pour all contents into a bowl.
2. Mix in other ingredients and let flavors mix, refrigerated for about 1/2 hour or more.

Serving Tips:

This salsa is medium hot, and can easily be made hotter with the addition of more hot peppers.

Can be made ahead; lasts about 1-2 weeks in the fridge.

Tags: cilantro, tex-mex, tomatoes, Vegetarian