By Sarah Murphy-Kangas, In Praise of Leftovers
If you double or triple this recipe (not a bad idea), don't double or triple the garlic. It will be inedible the next day. Maybe add just a tiny bit more. And you'll notice this doesn't have any lime. The acidity balance is perfect without it.
1 28-ounce can whole tomatoes, drained
1 seeded jalapeno (or to taste)
1 garlic clove
Big handful chopped fresh cilantro
1/4 cup finely sliced green onions
Coarse salt
In the bowl of a food processor (or by hand), chop the garlic and jalapeno. Add the drained tomatoes and pulse a few times until salsa reaches desired consistency (slightly chunky, not a puree.) Remove tomato mixture from bowl and add cilantro, green onion, and salt to taste.
