Quick Tomato Salsa

Salsa

I introduced my mom to this recipe (from Cook’s Illustrated) years ago and promptly forgot all about it. She’s talked it up enough that I finally broke it out again and she’s right, it’s delicious!

1 pint grape tomatoes
1/2 small jalapeƱo chile, minced
1/4 small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons minced fresh cilantro or parsley
1/4 teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime

Pulse tomatoes in food processor until chopped. Transfer to strainer to drain excess liquid.

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

To Make Ahead:
The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.