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.
We’re so happy you enjoyed it! Using your own fresh ingredients had to have made it even more delicious!
How about doubling or tripling this batch and canning.
Can you freeze this salsa?
Yes, you can but the consistency and taste will change a bit. It’s fine if you’re going to use it in things like soups and chili but if you want to use it as a condiment, we suggest having it fresh (or refrigerated).
Should this read ‘4 canned green chiles’ or ‘4 cans of green chile’?
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