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Roasted-Tomato Salsa for Quesadillas

  • Yield: Makes 2 1/2 to 3 cups

Source: Martha Stewart Living, April 2006


  • 2 (15-ounce) cans fire-roasted tomatoes, drained
  • 1/4 cup white onion, finely chopped
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 small jalapeno, ribs and seeds removed, minced
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt and freshly ground pepper


  1. Combine tomatoes, onion, cilantro, jalapeno, and lime juice in a medium bowl; season with salt and pepper.

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