In the bowl of a blender, food processor, or a blender party cup, place the can of tomatoes, the cilantro, jalapeno pepper to taste, and the scallions. Blend until smooth. Pour this mixture into a medium mixing bowl.
1 15-ounce can petite diced tomatoes, ½ bunch fresh cilantro (chopped), 1 jalapeno, 2 green onion
Alternatively, you can chop the cilantro, jalapeno, and scallions and mix these ingredients together in a bowl with the tomatoes.
½ bunch fresh cilantro (chopped), 1 jalapeno, 2 green onion
Add the tomato sauce, lime juice, and salt to taste. Adjust seasonings and serve.
15 oz tomato sauce, 2 tablespoon lime juice, salt
Video
Notes
The salsa is good for up to a week, covered in the refrigerator. Freeze for longer storage, in an airtight container, for 2-3 months.
You can control the heat in this fresh tomato salsa by how much jalapeno you use and whether or not you remove the ribs and seeds of the chile which is where the heat lies. If you want to make it spicier leave them in. You can also add an extra jalapeno if you want to make it really spicy! Remember you can freeze jalapenos if you find a sale or buy extra. You can use the frozen jalapeno in this easy salsa recipe just as you would fresh. If you'd like a milder salsa, use canned diced green chiles instead of the fresh jalapenos.
I like to use scallions because they rarely get bitter in salsa. You can use brown or red onions. Keep in mind that they can sometimes be bitter when they are fresh. You can deflame them by rinsing chopped onions with cool water.