I made this recipe to take to book club because I cannot resist any sort of salsa or dip AND it was a healthier choice (besides the chips I suppose!) Oh my goodness this is easy and good! I loved it...so did Allison. Definitely making this again!!
1 (14.5 oz) can no-salt-added diced tomatoes (I used a 28 oz can of whole, peeled tomatoes)
1 (4.25 oz) can green chilies
1/2 cup chopped red onion (I used one medium size red onion)
2 cloves garlic, chopped
Juice of 1 lime (about 3 Tbsp)
1/2 jalapeno, seeds removed and chopped
1/4 cup cilantro leaves
1/4 tsp. salt
1/4 tsp. cumin
Place all ingredients in the bowl of your food processor. Pulse until just combined for chunky salsa or pulse more for smoother salsa. Store in an airtight container in the fridge.
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