Salsa-Rivals Restaurant Salsa

This is super easy to make and one of the best salsas I have ever had.

Ingredients:
3 15-ounce cans diced fire-roasted tomatoes*, slightly drained
1 jalapeño pepper (more or less depending on preferred spice level), stems and seeds removed, I leave in some seeds for more spice
1 cup chopped fresh cilantro, large stems removed
1 lime, juiced or 3 Tbsp
1/2 cup chopped red onion (or sub green onion)
1 tsp ground cumin
½ tsp sea salt
dash of pepper
1 clove garlic, crushed (or 1 tsp garlic-infused oil)

Directions:
  1. Add tomatoes, pepper, cilantro, lime, onion, cumin, salt, and garlic to food processor or blender and pulse to mix. You’re looking for a well-blended but semi-chunky salsa.
  2. Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, or pepper for heat.
  3. Serve immediately with chips of choice, such as tortilla chips, or kale chips!
  4. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: amynidds

Amy loves to help you find the best deals out there or something she thinks you just have to have! Content and Finds Editor

Subscribe!

Sign up for our email newsletter