Chef Adam Ginsberg's Tomato Salsa

My adaptation of Chef Adam's yummy salsa


  • 1 10-oz can of diced tomatoes with jalapeno (I use Rotel original)
  • 2-3 medium vine-ripened tomatoes
  • 1 large chipotle pepper in adobo sauce
  • 1/4 teaspoon cumin powder
  • lime juice to taste from 1/2 to 1 lime
  • 1 small clove garlic
  • 1/4 teaspoon Kosher salt
  • freshly ground black pepper
  • a large handful of cilantro leaves


Combine first 8 ingredients in a food processor and pulse just short of desired consistency. Add cilantro and pulse a few times more. Refrigerate. Makes about 2 cups.

Susan JohnsonComment