Salsa

I served this salsa alongside the breakfast burrito I posted earlier this week.  This is the perfect salsa to make during the winter because it uses canned tomatoes; who knew salsa made with canned tomatoes could taste so good!

Although this only takes about 5 minutes to make, I very strongly recommend letting this sit in the refrigerator overnight in order for the flavors to meld.  The difference between tasting it right after making it and tasting it the next difference is like night and day (no pun intended). 

Salsa
Source: Cooking Light, March 2005
Yields 4 cups

Ingredients
1 cup coarsely chopped onion
1 cup cilantro sprigs
1 jalapeño pepper, coarsely chopped
1 garlic clove, coarsely chopped
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons fresh lime juice
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained  

Directions
Place first 5 ingredients in a food processor, and process until minced. Combine onion mixture, lime juice, salt, and drained tomatoes in a medium bowl; stir until well blended.