Makes about 1 cup (doubles easily)
This quick salsa can be made with either fresh or canned tomatoes, but since they aren't quite in season yet, canned tomatoes are a better choice this time of year. If you're using fresh, make sure they are sweet, ripe, in-season tomatoes.
1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion, peeled and root end removed
1/2 small clove garlic, minced or pressed
2 tablespoons minced fresh cilantro leaves
1/4 teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
- Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
- To Make Ahead:
The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.