Tomato Salsa

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Ingredients:

• 1 14.5 oz. can of whole, sliced or diced tomatoes
• 1/2 cup fresh cilantro sprigs [1]
• 2 Tbsp. lime or lemon juice [2]
• 2 Tbsp. vegetable oil
• 1/4 jalapeño, seeds removed [3]
• 1/8 red onion
• 1 clove garlic
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1/2 tsp. salt

Directions:

1. Roughly chop the 1/8 red onion and cilantro leaves and press the clove of garlic.
2. Blend tomatoes, cilantro, jalapeño, red onion, cumin, coriander and salt in a food processor or a blender to your preferred consistency.
   
3. Stir in lime juice and vegetable oil. Serve with tortilla chips. Note: This salsa freezes well because it uses canned tomatoes instead of fresh tomatoes.

Notes:

• [1] Sprigs contain part of the stem. You can trim off the hard ends of stem for this recipe.
• [2] About 1/2 lime or lemon yields over 2 Tbsp. juice.
• [3] The jalapeño adds some spiciness, but more importantly it gives the salsa flavor. You can freeze the rest of the jalapeño pepper to use for next time.

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