With this amazing red salsa recipe, you can make fresh, real Mexican salsa. Of course, it's very simple to make—just 6 things and 10 minutes.
– 1 can (15 ounces) diced fire-roasted tomatoes* – 1 clove garlic, roughly chopped – ½ cup roughly chopped white onion (about ½ small onion) – ¼ cup lightly packed fresh cilantro leave – ½ medium jalapeño, seeds and ribs removed, and roughly chopped – 1 tablespoon lime juice, more if needed – ½ teaspoon fine sea salt
Around ⅓ cup of the tomato juice should be drained off and thrown away. If you want to make the garlic pieces smaller, pulse them in a food processor.
Add the tomatoes and any juice that's still left in the can. Put in the jalapeño, onion, cilantro, lime juice, and salt.
If you need to, scrape down the sides of the food processor as you go to make sure there are no big chunks of tomato or onion left.
If you think it needs it, add more lime juice and salt to taste. You can serve the salsa right away or put it away for later. If you cover this salsa and put it in the fridge, it will last for about 10 days.