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Epicurious

Tomato Salsa

By Andrew Friedman

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

  1. 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.)

TagsSalsaCondimentPlum TomatoTomatoVegetableCilantroHerbs & SpicesOnionRoot VegetableDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerWeeknight MealsMake AheadNo-CookFood ProcessorSummerEpicurious
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