Mel's Simple Salsa

INGREDIENTS:

Four 14.5 ounce cans of Hunt’s Fire Roasted Diced Tomatoes, drained and chopped*
1½ - 2 teaspoons sea salt
1 teaspoon fresh cracked pepper
1 tablespoon sugar
1/3 red onion, diced
2 cloves garlic, minced
1 medium jalapeño pepper, diced**
¼ cup fresh cilantro including stems, chopped
Juice of a lime
1 tablespoon Marukan Rice Vinegar

DIRECTIONS:
Drain tomatoes in a fine sieve, strainer, or colander, removing as much liquid from the tomatoes as possible.

In a food processor or blender, pulse tomatoes in batches until coarsely chopped, or chop by hand.

In a large mixing bowl, season the tomatoes with the sugar, salt, and pepper. Stir to combine.
 

Add the onion, garlic, jalapeño pepper, cilantro, lime juice, and vinegar; mix thoroughly.

Serve salsa at room temperature with Xochil gluten-free chips.

Will keep in an airtight container in the refrigerator for about a week.

Makes 1 quart, serves 6.

*When tomatoes are in season, you can replace canned tomatoes with about 16-20 medium-sized plum tomatoes. Cut tomatoes in half and place on a rimmed baking sheet. Drizzle with extra-virgin olive oil, and season with the same amounts of sugar, salt, and pepper called for in the recipe. Roast in oven at 400° for about 45 minutes. Cool, and remove skins (add hint on how to do that, perhaps?).
Note: Since you roasted the tomatoes with the sugar, salt, and pepper, skip that step in the recipe.

**For mild salsa, remove all seeds and ribs from the jalapeño pepper; for medium salsa, remove half seeds and ribs; for hot salsa leave in all seeds and ribs. Be careful when handling hot peppers such as jalapeños. Do not rub your eyes (or take out your contacts!), and wash hands with soap and water immediately after handling the peppers, or wear disposable rubber gloves.