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
- Add all ingredients to jar in order listed and secure lid.
- 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.
Thank you for catching this, it should read 4 ounces of canned green chilies (not drained).
You can use the WildSide jar. Happy blending!
Is there any reason not to use the Wild Side jar? I don’t have a 4-side jar.
You can use fresh but the recipe calls for canned because the juices are used as well. Happy blending!
Why canned can I not use fresh green chili
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