One Minute Salsa

I love, love, love this salsa. It's my go-to. The best part is that it only has a few ingredients. When I make it, I put in a drained jar of tomatoes instead of the can. It calls for canned pickled jalapenos. I just buy a huge can and drain the liquid, then I freeze it and pull it out when I need it.

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*Note: This salsa is unbelievably good with a couple diced avocados mixed in just before serving.

*Makes about 3 cups

INGREDIENTS:
1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos (I usually put 2 jalapenos. More if you like it spicy)
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained

DIRECTIONS:
In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)

Recipe found here.