Salsa, Tomato

Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementaryN/AElementaryN/A
SecondaryN/ASecondaryN/ASecondaryN/A
Recipe Total Yield
Volume3 qt, 1 pt
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000
Secondary000
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Tomatoes, Whole CannedChilled1 CAN (106 OZ)6.38 lb3 qt, 1 C
Lime Juice, Fresh3 Tbsp1.5 oz3 Tbsp
Salt, Kosher0.4 oz0.4 oz1 Tbsp, 0.99 tsp
Garlic, FreshMinced0.57 oz0.5 oz1 Tbsp
Onion, RedSmall diced0.57 oz2.5 oz8 Tbsp
Jalapeno Pepper, FreshSeeded, small diced1.07 oz1 oz4 Tbsp
Cilantro, FreshChopped1.51 oz0.7 oz8 Tbsp

Method

  1. Chill tomatoes in refrigerator for 3 hours before making salsa.
  2. Do not drain tomatoes.
  3. Using an immersion blender or food processor, puree tomatoes with lime juice, salt, and garlic.
  4. Mix in onion, jalapenos and cilantro.
  5. Store, covered, refrigerated.