Salsa with Fresh Leeks

A great salsa for spring when fresh, flavorful tomatoes are still scarce. It is blended to a smooth, restaurant-style consistency.


  • 1 14 1⁄2-ounce can diced tomatoes with green chilies
  • 1⁄2 jalapeño pepper, seeds and white membrane removed
  • 2 leek bulbs, minced
  • 1⁄4 cup cilantro, minced
  • 1⁄2 cup tomato sauce
  • 1⁄2 lime, juiced


Using a blender or food processor, process tomatoes and jalapeño pepper to purée. Place in a glass or ceramic bowl and stir in leeks, cilantro, tomato sauce and lime juice. Makes about 4 cups.

Photo(s) by Todd Zawistowski