2 14.5 oz(822g)cans diced tomatoes¹drain one can, see Notes for fresh tomato alternative
1 4 oz(113g)can diced green chilisdrained
1-2jalapenosstem cut off and seeds/membranes removed²
½medium-sized white onion
⅓cupcoarsely chopped cilantrouse leaves and stems
2clovesgarlicpeeled
1Tablespoonlime juicefresh-squeezed preferred
2teaspoonsgranulated sugar
1teaspoonsalt
¾teaspoonpepper
¼teaspoonground cumin
Tortilla chips for serving
Instructions
Combine all ingredients (except tortilla chips!) in your food processor.
2 14.5 oz cans diced tomatoes¹, 1 4 oz can diced green chilis, 1-2 jalapenos, ½ medium-sized white onion, ⅓ cup coarsely chopped cilantro, 2 cloves garlic, 1 Tablespoon lime juice, 2 teaspoons granulated sugar, 1 teaspoon salt, ¾ teaspoon pepper, ¼ teaspoon ground cumin
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.
Tortilla chips for serving
Video
Notes
¹I recommend Fire roasted diced tomatoes if you can get your hands on them. To use fresh tomatoes, you will need 5-7 ripe Roma tomatoes. Cut them in half and scrape the seeds out of half the tomatoes (to keep the salsa from being too runny).²The spiciness of your salsa will vary depending on the spiciness of your jalapenos! I recommend using just one for a mild to medium salsa and two for a medium-hot salsa. To bump up the heat even more you can add a few of the jalapeno seeds to the mix.
Storing
Store leftovers in the refrigerator in an airtight container for up to a week.