Description
This fresh salsa is a perfect blend of flavors, ideal for serving with tortilla chips or as a topping for your favorite dishes.
Ingredients
Scale
- ½ cup white onion (roughly chopped)
- 1 clove garlic (roughly chopped)
- ½ jalapeño (seeds and ribs removed, roughly chopped)
- 1 can (10 ounce) diced tomatoes with green chilies (drained)
- 1 can (14 ounce) fire roasted diced tomatoes (undrained)
- ½ cup fresh cilantro leaves
- juice from ½ of a lime (start with a small squeeze and add more, to taste)
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- pinch of sugar (optional, to balance the acidity of the tomatoes)
Instructions
- Add the onion, garlic, and jalapeño to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.
- Drain off the liquid from the can of diced tomatoes with green chilies and discard the liquid. Add the tomatoes and chilies from the can to the food processor.
- Add the fire roasted diced tomatoes with their juices from the can to the food processor, along with the remaining salsa ingredients (start with a small amount of lime juice and add more, to taste).
- Pulse until the salsa reaches your desired consistency.
- Taste salsa on a tortilla chip and adjust the lime juice, salt, or sugar as needed.
- For the best taste, chill salsa in the refrigerator for at least 1-2 hours before serving to allow the flavors to develop.
Notes
- Chilling the salsa enhances the flavors, so it’s best to prepare it ahead of time.
- This salsa can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup