I love fresh salsa--but when good fresh tomatoes are scarce (or too expensive), it's easy to make from canned whole peeled tomatoes.
Note: Mr.W says this is the best salsa he's ever tasted. This, coming from a man who hates tomatoes... so serve this to your pickiest eaters!
Here's how I make it:
Salsa
makes about 2-1/2 cups prepared salsa
1 28-ounce can peeled whole tomatoes, drained
1 green onion (white and green parts), chopped fine
1/4 cup cilantro (if you don't like cilantro, you can use more parsley or other herbs, as desired)
2 tablespoons parsley
the juice of 1 medium lime (2 tablespoons juice)
1 tablespoon red wine vinegar
1 jalapeno pepper, chopped fine
kosher salt (about 1 teaspoon)
freshly ground black pepper (about 1/4 teaspoon)
Chop tomatoes into a chunky dice; drain away excess liquid and seeds. Transfer chopped tomatoes to a non-metallic bowl. Add remaining ingredients and stir gently with a spoon.
Here's how I make it:
Salsa
makes about 2-1/2 cups prepared salsa
1 28-ounce can peeled whole tomatoes, drained
1 green onion (white and green parts), chopped fine
1/4 cup cilantro (if you don't like cilantro, you can use more parsley or other herbs, as desired)
2 tablespoons parsley
the juice of 1 medium lime (2 tablespoons juice)
1 tablespoon red wine vinegar
1 jalapeno pepper, chopped fine
kosher salt (about 1 teaspoon)
freshly ground black pepper (about 1/4 teaspoon)
Chop tomatoes into a chunky dice; drain away excess liquid and seeds. Transfer chopped tomatoes to a non-metallic bowl. Add remaining ingredients and stir gently with a spoon.
Can be kept covered in the refrigerator for up to 1 week. (But it won't last that long.)
