Do you love salsa? What if I told you that you could make your own salsa in less than 5 minutes?
Before we get into the recipe, let me test your tomato knowledge! Which are healthier, raw tomatoes or canned tomatoes?
Tomatoes are known for being a great source of lycopene, a powerful antioxidant that has greater bioavailability after canning and processing!
That’s right; those canned tomatoes actually give you more antioxidants! This special antioxidant can be found in deep-red color fruits and vegetables and works 2 times greater than Beta-carotene and 10 times greater than vitamin E. Since Lycopene is such an amazing antioxidant, it has been shown to decrease the risk of cardiovascular disease and even forms of cancer such as prostate cancer. Lycopene has also been shown to increase skin protection, bone and brain health! Canned tomatoes can be inexpensive, have a long shelf life and are easy to store. Just be sure to read your labels and watch out for added salt! There are many brands of canned tomatoes that can be purchased without salt additives such as Hunt's!
2 (14½ oz) cans diced tomatoes
1 medium onion
4 cloves garlic
1 jalapeño pepper
6 tbsp cilantro
2 tsp freshly squeezed lime juice
1 tsp salt
1 tsp freshly cracked black pepper
1. Strain tomatoes but reserve the juice
2. Roughly chop onion, fresh garlic, and jalapeño; add to food processor fitted with a metal blade.
3. Add juice from tomatoes, lime juice, salt & pepper.
4. Process on high for about 30 seconds.
5. Add about ½ cup of diced tomatoes and process on low for an extra 5 seconds
6. Add remaining tomatoes and cilantro and pulse until desired consistency is reached.
7. You can serve immediately or let it refrigerate which allows the flavors to combine!