Homemade Tomato Salsa

Where the Bowl Always Empties First

There is a particular kind of recipe that resists ceremony — one that asks for very little and gives back abundantly. Salsa is that recipe. Blunt and bright, it has an almost democratic quality: it belongs on the table at every gathering, pulled close before anyone has quite settled in. What makes a good one isn't complexity. It's restraint, and the quiet patience to let each element speak without crowding the others. This is the version I return to.

Ingredients

• 1 28oz can Alessi Crushed Tomatoes
• 1/2 medium onion, chopped
• 2 teaspoons Alessi Garlic Puree
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons lime juice
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/4 cups cilantro, chopped
• tortilla chips

Instructions

1. Strain canned tomatoes over a large bowl, reserving both tomatoes and the juices seperately.
2. In a food processor add onion, garlic, jalapeno, tomato juices, and lime juice and season with salt and pepper; pulse on high for 30-45 seconds.
3. Add remaining tomatoes and cilantro and pulse until desired consistency is reached.
4. Chill before serving.
5. Serve with tortilla chips.