- 6 ripe Roma tomatoes (about 1 1/4 lbs), halved
- 1 (14.5 oz) can petite diced tomatoes with green chilies, undrained
- 2 green onions
- 1/3 cup chopped red onion (I didn't have so I used 1/2 of a yellow)
- 1 jalapeno pepper, sliced into 5 pieces, stem removed (remove seeds for milder heat)
- 1/3 cup fresh cilantro (about a handful)
- 1 large clove garlic, sliced
- 2 Tbsp fresh lime juice (from 1 large lime)
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 tsp granulated sugar
- Salt and pepper to taste
- Optional: for a thinner salsa you can add in a bit of tomato juice
juice of 1 more lime
2 tbsp red wine vinegar
more salt
the other half of the onion
more cilantro
RATING: As written, 2 1/2. As doctored, 3 1/2
Overall, with the adjustments, this is pretty good. But both my husband and I detected and didn't love the flavor of the chilies in the canned tomato. It's kind of a... weird... flavor. I would say to use regular canned tomatoes (they don't have to be diced since you're chopping them up) and throw in another fresh jalapeno. I think you could get it to a 4 with that. The great thing about salsas, though, is they can be tweaked for every individual preference, so play around with it. I think it's a good base recipe in general.