Canned Tomato Salsa

Yield: 4 cups


  • 1 x 28-oz can whole tomatoes
  • 1 banana pepper, seeded and minced
  • 1 bunch cilantro, chopped
  • 1 red onion, minced
  • 1 lime, juiced and zested


  1. Coarsely chop the tomatoes by hand or puree them.
  2. Toss them with their juice and all the other ingredients.
  3. For best results rest the salsa overnight, allowing the flavours to meld.
  4. Feel free to use it immediately too, and if you like, try another spicier pepper!