Tomato Salsa

Ingredients

• 1 tablespoon neutral oil
• 1/2 medium white onion, finely diced (about 1/2 cup)
• 1 jalapeño, seeded and chopped
• 2 garlic cloves, chopped
• 1 can (28 ounces) fire-roasted diced tomatoes, with juices
• 1/4 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 2 tablespoons fresh lime juice, divided; the final tablespoon is optional
• 1/4 cup chopped fresh cilantro

Method

1. 1

   Step 1. Allow about 1 hour 50 minutes for cold salsa: 15 minutes preparation, 25 minutes cooking and at least 70 minutes cooling and chilling. Use a 3-quart saucepan, immersion blender and two shallow refrigerator-safe containers. This is a cooked, blended red salsa for refrigeration, not canning. Use an instant-read thermometer to check that the chilled center is at 40°F or below.

2. 2

   Step 2. Heat the oil over medium heat. Add the onion and jalapeño and cook for 5–6 minutes, stirring, until the onion softens. Wash hands after handling the pepper.

3. 3

   Step 3. Add the garlic and stir for 30 seconds. Add the tomatoes with their juices, cumin and salt, breaking the tomatoes with a spoon. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.

4. 4

   Step 4. Turn off the heat. Keep the immersion-blender head submerged and pulse until the salsa is finely textured but still has tiny pieces; do not puree it into a smooth sauce. Stop the motor before lifting the blender.

5. 5

   Step 5. Divide immediately between shallow containers, no more than 2 inches deep, and refrigerate loosely covered for at least 70 minutes, until 40°F or below; allow longer if needed. Cover tightly when cold. Stir in the cilantro and 1 tablespoon lime juice just before serving. Taste with a cooled spoon and add up to the remaining tablespoon lime juice 1 teaspoon at a time if needed. Makes eight dipping portions, about 6 tablespoons each.

6. 6

   Step 6. Keep refrigerated and use within 3–4 days. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F. Do not store sealed jars at room temperature; this recipe has not been validated for canning.