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.
I wouldn’t say the smell lingers, but the acidity of the tomatoes will pitt the plastic making it appear cloudy. Be sure and rinse it out thoroughly immediately after using.
It shouldn’t. If the smell does linger, run it through your dishwasher on the coolest setting it will allow.
I used fresh chilies and tomatoes from my garden and added some adobe sauce from a can of chipotles in adobo. Delicious!!! Thank you for the wonderful recipe!
How long will it keep in the refrigerator?
About 5-7 days :)
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