recipe

Whether you spoon it onto tacos or use it as a dip for tortilla chips, tomato salsa can be yours in minutes!

safety
  • No safety considerations
difficulty
  • Beginner
time
  • 20 minutes
yield
  • Serves 4
  • (Makes about 1 cup)

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Prepare Ingredients

1
(14.5 ounce) can diced tomatoes
¼ cup
fresh cilantro leaves
2 slices
jarred pickled jalapeños
2 teaspoons
lime juice, squeezed from 1 lime
1
garlic clove, peeled
¼ teaspoon
salt

Gather Cooking Equipment

Fine-mesh strainer
Large bowl
Can opener
Rubber spatula
Food processor
Small bowl
1
 
1
(14.5-ounce) can diced tomatoes

Set fine-mesh strainer over large bowl. Open can of diced tomatoes and pour into fine-mesh strainer. Use rubber spatula to stir and press on tomatoes to remove liquid. Let tomatoes drain in strainer for 5 minutes.

 
2
 
¼ cup
fresh cilantro leaves
2 slices
jarred pickled jalapeños
2 teaspoons
lime juice, squeezed from 1 lime
1
garlic clove, peeled
¼ teaspoon
salt

Place cilantro, jalapeños, lime juice, garlic, and salt in food processor. Lock lid in place. Hold down pulse button for 1 second, then release. Repeat until ingredients are roughly chopped, about 5 pulses. Remove lid and use rubber spatula to scrape down sides of bowl.

 
3
 

Add drained tomatoes to mixture in food processor. Lock lid into place and pulse until evenly chopped, about 2 pulses. Remove lid and carefully remove food processor blade (ask an adult for help). Transfer salsa to small bowl. Serve. (Salsa can be refrigerated in airtight container for 2 days.)

 
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