Quick and Easy Homemade Salsa

This recipe comes from Mel's Kitchen Cafe.

Ingredients

1/2 bunch cilantro (about 1/2 cup packed) - see Note

1 jalapeno pepper, stem and seeds removed (leave seeds for more heat)

1/4 of a medium red onion

1/2 to 1 teaspoon minced garlic (2-3 cloves)

2 cans (15 ounces each) fire-roasted diced tomatoes, well-drained

1 teaspoon salt

1 teaspoon sugar

2 tablespoons fresh lime juice

Note: No need to measure exactly. Just grab half of a cilantro bunch by the leafy ends and twist off the top part, leaving most of the stems behind. Throw the leafy bunch into the food processor.

Directions

1. Add the cilantro, jalapeno, red onion and garlic to a food processor. Pulse until the ingredients are finely chopped.
2. Add the tomatoes, salt and lime juice. Pulse until the salsa reaches desired consistency. 
3. Add additional salt and lime juice to taste, if needed. Serve immediately or refrigerate for up to a week. Extra liquid can be drained off before serving, if desired.