Classic restaurant style tomato salsa [Vegan]
There is nothing better than a really great tomato salsa. In fact, chips and salsa is a year-round staple in my house. However, there are about as many recipes as there are chefs and selecting one to make can seem difficult. When tomatoes are out of season and you need a go-to recipe that you can throw together in a matter of minutes, this is about the best one I've ever come across. What I love most about it is that you can customize it on the fly, adjusting ingredients depending on your preferences.
This salsa comes together in less than 10 minutes. All you need is a decent blender or food processor. You can serve it immediately if needed, but it is great to refrigerate it for at least an hour to let the flavors start to meld together. The next day, it is amaaaaaazing (if it lasts that long, which in this house is not likely).
Adapted from Pioneer Woman.
1 14-oz can whole tomatoes
1 14-oz can diced tomatoes with green chilies
1/4 cup onion, roughly chopped
1 jalepeño, roughly chopped
1 clove garlic, chopped
1/2 cup cilantro, roughly chopped
1/2 teaspoon cane sugar
1/4 teaspoon salt
1. Pour tomatoes, including the juice, into the food processor. Add in the onion, jalepeño, garlic, sugar and salt. Top it off with the cilantro. Pulse the food processor 8-10 times until everything is well combined.
2. Check for flavor and add salt, cilantro, jalepeño or any other ingredients as necessary. Remember, though, that this will get more flavorful and spicier as it sits so don't go overboard.
3. Pulse until the salsa is the consistency you want -- some people like it on the chunkier side, some on the more blended side. This is entirely up to you.
4. Pour into a bowl and refrigerate for about an hour (if you want) before serving.