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