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Fresh Salsa Recipe

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This recipe for Fresh Salsa, by , is from Recipes from the Dahl House, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacque Dahl


1 (28-ounce) can whole peeled tomatoes with their juices
1 cup fresh cilantro, loosely packed
1/2 small red onion, coarsely chopped
2 medium jalapeños, seeds and membranes removed, coarsely chopped
2 tablespoons freshly squeezed lime juice (from 1 lime), plus more as needed
1 or 2 cloves garlic, coarsely chopped
1/4 teaspoon kosher salt

Combine all the ingredients in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly. (If your blender is very powerful, you might not need to stir.)
Pulse in 1-second pulses until the salsa is as chunky or smooth as you like it. Scrape sides as needed if there are large pieces not making it to the blade at the bottom.
Taste and adjust the seasonings such as more lime juice or salt. (Further blending will purée the salsa, so it's best to stir by hand.)
Refrigerate for at least 30 minutes to let the flavors combine and mellow. Can be stored in refrigerator up to 1 week.




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