Whether you spoon it onto tacos or use it as a dip for tortilla chips, tomato salsa can be yours in minutes!
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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.
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.
If you start with canned diced tomatoes, homemade salsa comes together in the time it takes to listen to one song (salsa music or not). And because they are picked at the height of freshness, canned tomatoes taste good year-round. The food processor is key to making this recipe so simple. Use whole cilantro leaves (no need to chop; just pack washed and dried leaves into a ¼-cup measuring cup), pickled jalapeños (use a small fork to life them out of the brine and drain off the liquid), and freshly squeezed lime juice. If you don’t like spicy salsa, leave out the jalapeños.