Stop by the West End Foyer to try this delicious and easy salsa recipe. Missed it? Make your own at home!

Makes about 4 cups


1 (28-ounce) can whole peeled tomatoes with their juices
1 cup fresh cilantro, loosely packed
1/2 small red onion, coarsely chopped
2 medium jalapeños, seeds and membranes removed, coarsely chopped
2 Tbsp freshly squeezed lime juice (from 1 lime)
1 or 2 cloves garlic, coarsely chopped
1/4 tsp kosher salt

Combine all the ingredients in a blender or food processor. Place all the ingredients in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly. (If your blender is very powerful, you might not need to stir.)

Pulse until the salsa is as chunky or smooth as you like it. Pulse in 1-second pulses, scraping down the sides as needed or stirring the salsa with a spatula if there are large pieces not making it to the blade at the bottom, until it is as chunky or smooth as desired.

Taste and adjust the seasonings. Taste and stir in more lime juice or salt with a spatula as needed. (Further blending will purée the salsa further, so it’s best to stir by hand.)

Refrigerate for at least 30 minutes, or up to 1 week. Transfer to a serving bowl and refrigerate at least 30 minutes to let the flavors combine and mellow, or refrigerate it for up to 1 week.

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