Ingredients

The following ingredients have 4 Servings
  • 20 oz fresh tomatoes* (chopped (if you don't have fresh tomatoes you can use canned) 567 g)
  • 1/4 cup chopped onion
  • 2 tablespoons jalapeño slices
  • 3 cloves garlic (peeled and chopped)
  • 1/2 teaspoon coconut sugar
  • 2 teaspoons ground cumin
  • Juice of 2 limes (about 3 tablespoons worth)
  • 3/4 teaspoon salt (add more to taste)
  • 3/4 teaspoon ground black pepper to taste
  • 3-4 tablespoons parsley or cilantro (de-stemmed)

Instruction

  • Add all the ingredients to your blender. Blend for a few seconds until everything is incorporated, leaving maybe only a few chunks if you desire.
  • The salsa will be pink, but will turn red soon (see notes**). Taste and decide if you want to add more salt, heat or seasonings.
  • If you like your salsa a bit thicker, strain over a sieve like I did and remove excess liquid.
  • Allow the salsa ingredients to marry for about 30 minutes in the fridge.
  • Serve with tortilla chips and enjoy!