Tomato Salsa

Name: Tomato Salsa
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

By Andrew Friedman

November 20, 2008

This recipe originally accompanied Jalapeño 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.)

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.