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Weeknight Quick Salsa

This salsa is not the most technical, but is a great option to keep in the fridge for a salad bowl, eggs, or anything else that needs a little kick.
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Prep Time 15 mins
Course Side Dish
Cuisine Mexican
Servings 32
Calories 12 kcal

Equipment

  • Blender
  • Cooking knife
  • Cutting Board

Ingredients
  

  • 1 28oz San Marzano Canned Peeled Tomatoes
  • 1/2 Red Onion
  • 1 Bunch of Cilantro
  • 1 Jalapeño
  • 4 cloves Garlic
  • 2 tsp Cumin
  • Salt & pepper to taste
  • 1 Lime
  • 1 tbsp Tomato paste

Instructions
 

  • Rough chop and add to a blender 1/2 of a red onion, 1 bunch of cilantro, 1 jalapeño, and 4 cloves of garlic. Do not need to finely chop as it's all going in a blender.
    1/2 Red Onion, 1 Bunch of Cilantro, 1 Jalapeño, 4 cloves Garlic
  • Zest and juice one lime and add to the blender.
    1 Lime
  • Add the cumin, salt, and pepper to the blender.
    2 tsp Cumin, Salt & pepper to taste
  • Add tomato paste and canned tomatoes to the blender.
    1 28oz San Marzano Canned Peeled Tomatoes, 1 tbsp Tomato paste
  • Pulse the blender in short bursts to desired consistency. 4 or 5 pulses will create a salsa that still has some chunks to it. You can blend smooth for a less chunky salsa.
  • Taste for salt level. Add more if necessary.
  • Transfer the salsa from the blender to a large mason jar or container that you can close and add to the fridge.