Pantry Salsa
Ingredients
- 1 (14.5oz) can diced tomatoes, undrained
- 1 jalapeño, stem removed, roughly chopped, with seeds (*the heat of your salsa will depend on the size and intensity of your jalapeño. Add gradually if you're concerned about it. Or add more if you like it hot.)
- 1/4c chopped onion
- 1 large garlic clove, roughly chopped
- 1/2c cilantro leaves
- 1/2t salt
- 1t sugar
- Juice of half a lime
- splash of balsamic vinegar
Instructions
Throw all the ingredients into a blender or food processor. Whirl until everything is chopped and combined, but not liquefied. You want some texture remaining.
Cover and refrigerate at least two hours before serving to allow flavors to mingle.
Serve with tortilla chips or as an accompaniment to an entree/salad.