Equipment
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food processor OR
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high speed blender
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serving bowl
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cutting board
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kitchen knives
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citrus juicer
Ingredients
- 1/4 medium white onion, peeled
- 2 tablespoons diced jalapenos, from a can OR 1 medium fresh jalapeno, stem and seeds removed
- 2 cloves garlic, peeled
- 14.5 ounces fire roasted diced tomatoes with garlic, I use Hunt’s brand
- 1/2 fresh lime, juiced
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh cilantro
Instructions
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Add onion, jalapeno and garlic to the bowl of a food processor. Pulse 5-6 times, or until the bits are your desired size.
Remove the cover and scrape down the insides of the bowl. Add remaining ingredients, cover, and pulse 1 or 2 more times, to combine.
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Transfer salsa to a serving dish and serve immediately or transfer to a pint sized mason jar and store in the refrigerator. It becomes even more flavorful the next day.
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Enjoy!
Donna’s Notes
MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.