Quick Salsa
Salsa... I admit that nothing can beat fresh salsa. But, this is a great alternative to fresh tomatoes when they aren't as readily available during the winter months. So, I opt to do this version from time to time. It is quick and it uses canned diced(or whole) tomatoes. It works pretty well. The canned tomatoes have to be in their own juice, not puree (check the label). If you can, get an organic one, like Muir Glen. But really, any brand will work just fine.
Salsa... I admit that nothing can beat fresh salsa. But, this is a great alternative to fresh tomatoes when they aren't as readily available during the winter months. So, I opt to do this version from time to time. It is quick and it uses canned diced(or whole) tomatoes. It works pretty well. The canned tomatoes have to be in their own juice, not puree (check the label). If you can, get an organic one, like Muir Glen. But really, any brand will work just fine.
- Carbohydrate 14.7045822683542 g
- Cholesterol 0 mg
- Fat 0.692851679295282 g
- Fiber 4.35719022503424 g
- Protein 3.06119261806591 g
- Saturated Fat 0.0971854976013394 g
- Serving Size 1 1 Serving (343g)
- Sodium 42.5966565657154 mg
- Sugar 10.3473920433199 g
- Trans Fat 0.206683759912298 g
- Calories 65 calories
Step-by-step
- Drain tomatoes rather well over a sieve. You don't want your salsa to be too watery.
- In the meantime, place garlic, onion and jalapeno in a food processor.
- Process for 30 seconds or until finely chopped (not too fine).
- Add drained tomatoes and cilantro, then pulse for an additional 30 seconds or so until nicely chopped.
- Add salt and pepper to taste.
- Add lime juice.
- If it doesn't taste right adding more lime juice will usually do the trick.
- Sometimes, I add a splash of olive oil to blend the ingredients together.
Ingredient lists rarely account for water activity. Canned tomatoes carry significant cellular moisture that will dilute aromatics unless actively removed. Draining the fruit over a fine-mesh sieve removes excess liquid before blending begins. Selecting tomatoes packed in natural juice rather than heavy puree prevents unwanted thickening agents from interfering with the final texture.
Acidity drives the flavor profile here. Fresh lime juice lowers the pH of the mixture, which sharpens the raw bite of the onion and activates the capsaicin in the jalapeño. Stripping the ribs and seeds from the pepper eliminates the bulk of the capsaicin-containing glands, yielding moderate heat without masking the vegetal notes of the pepper and cilantro. Adjusting the citrus quantity balances any metallic undertones inherent to preserved tomatoes.
Processing aromatics separately from the bulk fruit prevents uneven reduction. Pulsing the garlic, onion, and jalapeño for thirty seconds creates an even brunoise-like texture without pulverizing them into a paste. Introducing the drained tomatoes and herbs for a subsequent thirty-second pulse preserves individual cell structures, maintaining structural integrity rather than producing a smooth purée.
Equipment constraints dictate final consistency. A standard food processor handles this task efficiently, though a manual hand chopper or chef knife serves as a viable alternative if mechanical equipment is unavailable. Adding a small measure of neutral oil at the end coats the palate, lengthening the finish and carrying fat-soluble aromatic compounds across the tongue.
