Ingredients
Scale
- ½ cup white onion, roughly chopped
- 1 clove garlic, roughly chopped
- ½ jalapeño, seeds and ribs removed, roughly chopped
- 10 ounce can diced tomatoes with green chilies, drained
- 14.5 ounce can 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
- Place the onion, garlic, and jalapeño in a food processor and pulse until the onion is roughly chopped into ¼-inch pieces.
- Drain the liquid from the can of diced tomatoes with green chilies and discard it. Add the tomatoes and chilies to the food processor.
- Add the fire roasted diced tomatoes along with their juices, cilantro, lime juice (starting with a small amount), cumin, salt, and optional sugar to the food processor.
- Pulse the mixture until the salsa reaches your preferred consistency.
- Taste it on a tortilla chip and modify the lime juice, salt, or sugar based on your liking.
- For enhanced flavor, refrigerate the salsa for 1-2 hours before serving.
Notes
Adjust lime juice to your taste preference for optimal flavor.
Letting the salsa chill allows the flavors to meld beautifully, enhancing the overall taste.
Serve with tortilla chips, tacos, or as a topping on your favorite dishes.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 1g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.