Easy Salsa Recipe

easy salsa recipe
Serve this slightly chunky salsa with homemade baked tortilla chips. To move this mild salsa up on the Scoville scale, add a little cayenne pepper or fresh jalapeños.

Overview


Total time:  10 S

Servings:  9

Calories:  15


Ingredients

  • 14 1/2 oz. can diced tomatoes not drained
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp. fresh lime juice
  • 1 clove garlic quartered
  • 1/4 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 2 tbsp. onion
  • 4 oz. canned green chilies not drained

Nutritional Information

  • Serving Size: ¼ cup
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 0g

Instructions

  1. Add all ingredients to jar in order listed and secure lid.
  2. Press "Pulse" 5-7 times. 

Note: To make baked corn tortilla chips, cut corn tortillas into eighths. Spray with cooking spray and sprinkie with salt, cumin and chili pepper, or desired seasoning. Bake at 350°F for 6 minutes. Use a spatula to flip chips and cook another 5-8 minutes until crisp and golden.


Notes

To make spicy chipotle salsa, follow instructions above, replacing can of green chilies with 2 chipotle chilies in adobo sauce; add 2 teaspoons adobo sauce and 1 fresh jalapeño pepper that is quartered with seeds and veins removed.



20 comments


  • Blendtec

    Thank you for catching this, it should read 4 ounces of canned green chilies (not drained).


  • Blendtec

    You can use the WildSide jar. Happy blending!


  • DiannaB

    Is there any reason not to use the Wild Side jar? I don’t have a 4-side jar.


  • Blendtec

    You can use fresh but the recipe calls for canned because the juices are used as well. Happy blending!


  • Priya

    Why canned can I not use fresh green chili


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