Tomato Salsa
This recipe originally accompanied JalapeƱo Popper Fritters with Tomato Salsa .
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1/2 small Spanish onion, roughly chopped
4 medium plum tomatoes, seeded and quartered
1/2 cup (loosely packed) fresh cilantro leaves
1/4 cup fresh lime juice (from 1 1/2 limes)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
In food processor, pulse onion until minced, about 10 seconds. Add tomatoes and pulse just until chunky, about 5 seconds. Add cilantro, lime juice, salt, and pepper and pulse until mixture is mixed, about 5 seconds. Transfer to covered container and refrigerate 2 hours to blend flavors. (Salsa can be made ahead and refrigerated, covered, up to 2 days.)
