1 15-oz can stewed tomatoes (Reduced Sodium), drained ½ (or to taste) cup fresh cilantro leaves juice of one lime 1 sweet onion (Vidalia if available), quartered 1 clove garlic, minced ½ jalapeño pepper, seeded* pinch of salt
Combine all ingredients in a blender (I use the Vita-mix) and pulse until blended. Don’t overblend or you’ll have picante sauce. :-) Refrigerate. Keeps for 4-5 days.
*If you like mild salsa, substitute a milder pepper for the jalapeño. Be sure to wear plastic or rubber gloves when removing the seeds and membranes of a jalapeño (or any hot) pepper, a lesson I learned the hard way!
Don’t underestimate canned tomatoes. They are a bargain and come in many varieties. Try to find the cans marked “Low Sodium” if possible. Then you control the salt in your recipes.