Chef Adam Ginsberg's Tomato Salsa

My adaptation of Chef Adam's yummy salsa

INGREDIENTS

  • 1 10-oz can of diced tomatoes with jalapeno (I use Rotel original)

  • 2-3 medium vine-ripened tomatoes (or a couple handfuls of cherry/grape tomatoes if tomatoes aren’t in season)

  • 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

PROCEDURE

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.

RecipesSusan JohnsonComment