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- 4 large Hy-Vee Homegrown tomatoes, chopped
- ½ cup red onion, chopped
- ½ cup lightly packed fresh basil leaves
- 3 tbsp fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, chopped
- 1 tsp salt
Combine tomatoes, onion, basil, lime juice, jalapeño, garlic, and salt in a 2-quart bowl.
Using the S-blade attachment on an immersion blender, mix until nearly smooth. Strain through a fine-mesh sieve; discard liquid. Cover and refrigerate salsa up to 3 days.