SALSA

SERVES 4 TO 6; MAKES ABOUT 2 CUPS
TOTAL TIME
8 minutes
½ small red onion, cut into 1-inch pieces
½ cup fresh cilantro leaves
¼ cup jarred sliced jalapeños
2 tablespoons lime juice
2 garlic cloves, peeled and chopped
½ teaspoon table salt
1 (28-ounce) can diced tomatoes, drained
WHY THIS RECIPE WORKS When it comes to this lively Mexican condiment, the sky is the limit: Salsas can be made from nearly endless combinations of vegetables, fruits, herbs, and spices. And while they are of course great for scooping up with chips or dolloping on tacos, they can also be used as a quick and easy way to bring unexpected, punchy flavors and textures to many other dishes. Classic tomato salsa is only the tip of the iceberg, so it’s well worth making at home. For the brightest flavor and the best texture, we eschewed fresh tomatoes (which are inconsistent in both availability and flavor) in favor of always-available canned diced tomatoes (which have both great flavor and texture). Jarred jalapeños proved to be a piquant and convenient flavor booster. We pulsed the ingredients in the blender, then strained the mixture of excess liquid to avoid a soupy salsa.
Add onion, cilantro, jalapeños, lime juice, garlic, and salt to Ace blender. Lock lid in place and replace lid cap with food tamper. Process on medium speed until mixture is finely chopped, about 30 seconds, using tamper as needed to push ingredients toward center of blender jar. Add tomatoes, return lid, and process until combined, about 5 seconds. Drain salsa briefly in fine-mesh strainer, then transfer to serving bowl. Season with salt and pepper to taste. (Salsa can be refrigerated for up to 2 days.)

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