Ingredients

The following ingredients have 4 Servings
  • 2 14.5 oz cans diced tomatoes¹ (drain one can, see Notes for fresh tomato alternative (822g))
  • 1 4 oz can diced green chilis (drained (113g))
  • 1-2 jalapenos (stem cut off and seeds/membranes removed²)
  • ½ medium-sized white onion
  • ⅓ cup coarsely chopped cilantro (use leaves and stems)
  • 2 cloves garlic (peeled)
  • 1 Tablespoon lime juice (fresh-squeezed preferred)
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • ¼ teaspoon ground cumin
  • Tortilla chips for serving

Instruction

  • Combine all ingredients (except tortilla chips!) in your food processor.
  • Pulse in short spurts until ingredients are well-combined and desired consistency is reached.
  • Transfer to a resealable container. For best results, refrigerate one hour or overnight before serving, but this salsa can be enjoyed right away.
  • Serve with tortilla chips.