Our flavorful jarred tomatoes aren't just for pasta dishes! We love them in our new favorite Food Processor Salsa recipe with fresh ...cilantro, red onion, and roasted red pepper. Whether you like a refreshing, not-too-spicy salsa or prefer more of a "kick," feel free to adjust the amount of cumin and chili pepper to best suit your taste. We've added sugar as an optional ingredient to balance the acidity, but our 100% organic tomatoes are smooth and always in season—we loved this recipe without adding the sugar! This salsa is the perfect make-ahead appetizer you can simply refrigerate until you're ready to serve alongside tortilla chips!
How To Make Food Processor Salsa
This recipe comes together lighting-quick in a food processor, but if you don't have one available, you can always opt for a chunky-style salsa and chop your ingredients by hand!
The first thing you'll want to do before you start to mix together your ingredients is preheat your oven and roast your red pepper. You'll bake the red pepper halves on a baking sheet until the skin is blistered and has dark brown spots. After cooling slightly, the skin should peel right off the pepper halves by running them under cold water!
While your pepper is roasting, you can prep the rest of your ingredients. You'll first bring together the red onion, cilantro, and olive oil in your food processor and pulse until the onion is finely chop. Then add your tomatoes and red pepper, being careful not to over-chop. You're going to pulse a few more times while you bring together the lemon, cumin, chili pepper, and salt.
If you're sensitive to spiciness, we recommend adding the chili gradually.
This salsa will last 5-7 days in the refrigerator.
Why jovial Tomatoes? Grown on small family farms in Italy, jovial Organic Tomatoes are harvested when very ripe, so they are naturally sweet and delicious with no additives or salt. Tomatoes are packed in BPA-free glass jars, the purest packaging available, just like home canning of garden tomatoes, but without all the work. Enjoy a great Italian tomato year round!
Cut pepper into two halves, remove seeds, and roast at 400°F degrees for about 30 minutes (or until skin is black and blistered). Let pepper cool on the side.
In a food processor put the onion (roughly chopped), cilantro, and olive oil. Pulse until onions are finely chopped.
Run cooled pepper under cold water and remove skin, it should peel off easily.
Add roasted pepper, tomatoes (if using whole peeled drain the liquid), and red chili to the food processor. Pulse a few times, until desired texture is achieved.
Add salt, pepper, cumin powder, zest, and juice of the lemon. Pulse once or twice until everything is combined.
Taste salsa to adjust for salt and if needed add a pinch of sugar to balance the acidity.
Refrigerate to cool, then serve with your favorite chips.
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