Serves 2 cups| Prep Time 10 mins | Total time 10 mins
2 15-ounce (425 g) cans diced fire-roasted tomatoes*, slightly drained
1 serrano or jalapeño pepper (more or less depending on preferred spice level), stems and seeds removed
1 cup (~16 g) chopped fresh cilantro, large stems removed
1 lime, juiced (~3 Tbsp or 45 ml)
1/2 cup (55 g) chopped white or red onion (or sub green onion)
1 tsp ground cumin
½ tsp sea salt
1 clove garlic, crushed (or 1 tsp garlic-infused oil)
*optional: stevia or cane sugar to taste
*optional: 2-4 Tbsp (30-60 g) diced mild green chilies (for extra heat)
- 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.
- Taste and adjust flavor as needed, adding more salt for saltiness, lime for acidity, garlic for kick/zing, cilantro for herb flavor, pepper or mild green chilies for heat, or a little stevia or sugar to sweeten/offset heat.
- Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.
Recipe from https://minimalistbaker.com/easy-red-salsa/