I found this recipe on Martha Stewart’s Everday Food Blog. We just recently had a homemade salsa competition at work, and I should have submitted a recipe for that, but I didn’t. Maybe next year. I’ve tried making salsas in the past before and was too afraid to try the finished recipe. The first one I ever made just tasted like onion and it was really gross. This one I did end up trying though, and really liked it. It is so easy and it doesn’t need to be cooked at all.I left out the red wine vinegar and vegetable oil, so there wasn’t any fat in it at all.
In a blender or food processor, add 1 can (28 ounces) whole peeled tomatoes, 1 jalapeño (seeded if desired), 1 small onion, a handful of fresh cilantro, and 1 tablespoon each red-wine vinegar and vegetable oil and blend to desired consistency. I add a few cloves raw garlic (or use roasted if you want like less garlicky heat). Hate cilantro? Add parsley instead.