Fresh Salsa Recipe
Make this fresh tomato salsa recipe with only 10 minutes of prep. Toss all ingredients in the blender, that's it!
Servings: 20 servings
Ingredients
- 2 fresh jalapeno peppers , seeded and coarsely chopped
- 4 cloves garlic , peeled and halved
- 2 large vine-ripened tomatoes (or 5 to 6 roma tomatoes)
- 28 oz. can diced tomatoes , drained
- ½ yellow onion , peeled and coarsely chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons ground cumin
- ½ teaspoon ground cayenne pepper
- ½ teaspoon chili powder
- ¼ teaspoon salt
- small handful fresh cilantro leaves
- juice of one lime
Instructions
- Combine the jalapenos and garlic in the bowl of a food processor and process until finely chopped (scraping down the sides of the bowl as necessary.) Add the rest of the ingredients and process in one-second pulses until the salsa is at your desired consistency (about 3-5 pulses). DO NOT PUREE!
- Can be served immediately, but best after chilled for 2 hours for flavors to blend. Store in airtight container in refrigerator for up to two weeks.
Notes
- This salsa can be served cold, however, I like it best at room temperature. Remove desired amount of salsa from fridge 20 minutes before serving.
- Nutrition information is an estimate only.
Nutrition
Serving: 0.25cups