Homemade Salsa with Canned Tomatoes
Try this Homemade Salsa with Canned Tomatoes recipe, or contribute your own.
Try this Homemade Salsa with Canned Tomatoes recipe, or contribute your own.
- 1/4 teaspoon cumin
- 3 garlic cloves
- 1 28 ounce can whole peeled tomatoes undrained
- 2 jalapenos, stems removed split and seeded
- 2 serrano peppers stems removed split and seeded (use these only if you like it hot)
- 1 small onion or 1/2 onion cut into chunks
- 1 cup cilantro leaves
- juice from one whole lime
- 1/4 teaspoon sugar (optional)
- Carbohydrate 0.788086666749398 g
- Cholesterol 0 mg
- Fat 0.0311097916783889 g
- Fiber 0.110760414027709 g
- Protein 0.159991875048016 g
- Saturated Fat 0.00237989583364893 g
- Serving Size 1 1 -8 (4g)
- Sodium 1.55516666770363 mg
- Sugar 0.677326252721689 g
- Trans Fat 0.00885283333763898 g
- Calories 4 calories
Step-by-step
- Place all ingredients except tomatoes in blender and pulse a few times.
- Pour tomatoes into blender and pulse until consistency that you like.
Canned whole peeled tomatoes often yield a better, more consistent condiment than out-of-season fresh tomatoes. Fresh winter globe tomatoes frequently lack sufficient pectin and natural sugars, resulting in a watery, pale mixture. Preserved pack tomatoes are picked at peak ripeness, ensuring robust acidity and thick pulp. Pulsing the aromatics separately before adding the tomatoes prevents large, crunchy chunks of raw onion and garlic from dominating the blend. Seed the jalapenos and serranos thoroughly if heat sensitivity is a concern, leaving the white pith intact only for maximum capsaicin intensity.
Resting the finished product changes its chemical profile significantly. Allowing the salsa to sit in a refrigerator for at least two hours gives the lime juice time to break down the raw edge of the alliums while the cumin oils disperse. Store the container sealed for up to five days. By day two, the tomatoes absorb the garlic and chili volatile compounds completely, yielding a cohesive flavor that fresh versions cannot achieve immediately.
Scaling the batch requires careful attention to the high-moisture ingredients. Doubling the lime juice or fresh herbs without adjusting the base can easily overpower the canned tomatoes. Add additional citrus gradually, tasting after each pulse.
