10 Minute Salsa
This morning, (okay, technically this afternoon) Mr. Man and I got up and began our weekend routine – we tend to divide labor (mostly) equally when it comes to mornings – he makes the espresso, and I make breakfast. Today, we had a fair amount of leftovers in the fridge, so I wasn’t inclined to do anything too fancy, we just had some of the leftover Potato Pancakes and some of the Carnitas I made last night with a couple of fried eggs – however, I decided to make this quick salsa to serve with it.
I usually make salsa with fresh tomatoes however, since tomatoes aren’t in season yet, I used canned – and quite frankly, I’m surprised I waited so long to try making salsa with canned tomatoes. I’ve been denying myself delicious homemade salsa all winter for no reason! This salsa only took about 10 minutes to throw together. I made it while I was waiting for the potato pancakes and carnitas to reheat in the oven, that is how quick it was.
I’m sure the flavors will marry a little bit after refrigerating for a while, but it was bright and flavorful just made as well. Given the gorgeous spring weather we’re having today – it was just the perfect complement to our leftovers breakfast (brunch).
- 1 – 28 oz can whole tomatoes; drained and diced
- 1 – 4 oz can diced Green Chilies
- 1 Onion, finely diced
- 3 cloves Garlic; minced
- 1 lemon; juiced
- 1/2 cup Cilantro; finely chopped
- 1 tsp Serrano Pepper Hot Sauce or other Green Pepper Hot Sauce; (Or to taste)
- 1 tsp Kosher Salt (to taste)
- Stir all ingredients together in a medium sized bowl
- Serve immediately or refrigerate