This is a quick and easy salsa great for paleo tacos, vegetable dip, salad dressing, or served with spicy almond dippers.
Adapted from foodnetwork.com.
1 (28-oz) can whole or diced tomatoes, drained, reserving the juices (I use Muir Glen Fire Roasted)
1 small red onion, roughly chopped
1 Serrano chile, seeded
2 garlic cloves
juice of 2 limes
1/2 cup roughly chopped cilantro leaves
freshly ground black pepper
extra virgin olive oil
- Place onion, chile, and garlic in bowl of food processor. Pulse several times until finely chopped.
- Add tomatoes and lime juice and pulse several times to combine. Season with salt and pepper.
- Add reserved tomato juice, if needed, to thin the salsa. Pulse to combine.
- Transfer to serving bowl, drizzle salsa with olive oil, cover with plastic wrap, and let sit for 1 hour for flavors to combine.