Traditional Mexican salsa

Name: Traditional Mexican salsa
Prep time: 10 min
Total time: 10 min
Yield: 4 cups (1 L)
Cuisine: Québécoise
Ingredients: 796 ml (1 can) diced tomatoes, with juice; 1 cup (250 ml) onion, diced; ½ cup (125 ml) green bell pepper, diced; ¼ cup (60 ml) fresh cilantro, chopped; 2 garlic cloves, finely minced; 1 tsp (5 ml) ground cumin; Juice of 1 lime; Salt and pepper, to taste; 2 jalapeños, seeded and minced (optional, for a spicy version)

Preparation 10 min
Servings 4 cups (1 L)
Freezing I do not suggest

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Ingredients

796 ml (1 can) diced tomatoes, with juice
1 cup (250 ml) onion, diced
½ cup (125 ml) green bell pepper, diced
¼ cup (60 ml) fresh cilantro, chopped
2 garlic cloves, finely minced
1 tsp (5 ml) ground cumin
Juice of 1 lime
Salt and pepper, to taste
2 jalapeños, seeded and minced (optional, for a spicy version)

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Preparation

In a large bowl, combine the diced tomatoes with their juice, onion, bell pepper, cilantro, garlic, cumin, lime juice, salt, pepper and jalapeños if using. Mix well with a spoon to integrate all ingredients.
Transfer the mixture to a food processor bowl and pulse 2 to 3 times, just enough to integrate the garlic and release the juices, keeping a nice chunky texture. If you prefer a smoother consistency, pulse 2 to 3 more times. But never go to purée.
Taste and adjust salt, pepper or lime as needed.
Cover and refrigerate 2 hours minimum, ideally overnight. The sweet spot is between 2 and 3 hours, when the onion and garlic flavors blend perfectly with the tomatoes and lime.
Serve cold directly from the fridge with tortilla chips, on tacos, nachos or as a side dish.