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Easy Salsa



whole or diced tomatoes - 28-ounce can, drained with juices reserved (I use Muir Glen Fire Roasted.)
red onion - 1 small, roughly chopped
Serrano chile pepper - 1, seeded
garlic cloves - 2
freshly squeezed lime juice - from 2 limes
fresh cilantro - 1/2 cup, roughly chopped
sea salt - to taste
freshly ground black pepper - to taste
extra virgin olive oil - drizzle


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.
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