Egg free, Gluten free,
Lactose free, Nut free
- 3 whole tomatoes
- 1 onion, peeled and quartered
- 1/4 – 1/3 cup pickled jalapenos, sliced
- 1 teaspoon salt
- 1 garlic clove, roughly chopped
- 1/2 cup cilantro, leaves and stalks chopped
- 1 lime
Place tomatoes and onion in a small saucepan and fill with cold water, just covering the ingredients. Bring to boil with the lid on. Once it reaches a boil, reduce heat and simmer for 2-3 minutes.
Strain excess liquid from tomatoes and onion, place in a food processor and add jalapenos, salt, garlic and cilantro.
Blend until combined. Once combined, stop the motor and add juice of one lime, then pulse to combine. Check the seasoning then store in an airtight container or a glass jar.
This salsa is a great sauce to have on hand if you like to spice things up a little.
If you are not so keen on the spice, reduce the amount of jalapenos.
It will keep in the fridge for 2-3 weeks; however the chili burst will begin to fade.