It’s not fancy or by any means gourmet, but it goes great with salty chips and cold beer. Ripe summer tomatoes make a fresh pico de gallo that is out of this world, but for the rest of the year, you want canned tomatoes.
Love a chunky salsa? Prefer it puréed to oblivion? No problem. You can make a chunky salsa by pulsing the blender a few times, or leave it running until the salsa is as smooth as you like it. For a thicker texture, you can also drain the tomatoes before blending.
This salsa is best if you can let it chill for at least 30 minutes before serving, and it’s even better the next day; this gives the flavors in the salsa time to mingle and mellow. The fresh-made salsa is good, but the salsa you serve a little while later will be even better.
1 large can whole peeled tomatoes with their juices
1 bunch fresh coriander, loosely packed
1 small red onion, coarsely chopped
2 medium jalapeños, seeds and membranes removed, coarsely chopped
2 tbsp freshly squeezed lime juice (from 1 lime)
kosher salt and pepper, to the taste
Place all the ingredients in a blender or food processor.
Pulse in 1-second pulses until the salsa is as chunky or smooth as you like it.
Taste and stir in more lime juice or salt with a spatula as needed.
Refrigerate for at least 30 minutes, or up to a week.
Store and refrigerate in an airtight container for up to 1 week.
