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A quick and delicious homemade salsa made with fire-roasted tomatoes, fresh lime, and cilantro. It's ready in under 15 minutes and can be adjusted to your preferred spice level.
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Drain canned tomatoes and soak chopped onions in water for 10 minutes. → Prep the garlic and remove seeds/membranes from jalapeños. → Combine all ingredients in a food processor or blender. → Pulse until the salsa reaches your desired texture. → Season with extra salt and lime juice to taste.
Drain canned tomatoes and soak chopped onions in water for 10 minutes. → Prep the garlic and remove seeds/membranes from jalapeños. → Combine all ingredients in a food processor or blender. → Pulse until the salsa reaches your desired texture. → Season with extra salt and lime juice to taste.
A quick and delicious homemade salsa made with fire-roasted tomatoes, fresh lime, and cilantro. It's ready in under 15 minutes and can be adjusted to your preferred spice level.
Drain the fire-roasted canned tomatoes through a sieve into a bowl to remove excess liquid, ensuring the salsa isn't too watery.
Chop the onion and soak the pieces in cold water for about 10 minutes to 'de-flame' them, which removes the harsh raw onion bite. Drain and rinse before using.
Cut the jalapeños in half and remove the seeds and membranes with a spoon for a medium spice level. Chop into smaller chunks.
Place garlic cloves into a food processor or blender and pulse a few times until they are minced.
Add the drained tomatoes, soaked onions, jalapeños, salt, lime juice, and fresh cilantro to the food processor.
Draining the tomatoes is a key step to prevent the salsa from becoming too thin or watery.
Soaking raw onions in cold water (de-flaming) makes their flavor much milder and more pleasant.
For a spicier salsa, leave some or all of the jalapeño seeds and membranes intact.
This salsa tastes even better after the flavors meld and lasts up to a week in the refrigerator.
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