Ingredients
- 2 cloves garlic
- 1/2 yellow onion, roughly chopped
- 1 jalapeño pepper, seeded and roughly chopped
- 2 cans (14 ounces each) fire-roasted diced tomatoes, drained
- 1 can (4 ounces) green chilies
- 1/2 cup fresh cilantro, roughly chopped
- Juice of 1/2 lime (about 2 tablespoons)
- 1/2 teaspoon kosher salt
- Tortilla chips, for serving
Instructions
- Add the garlic, onion, and jalapeño to a food processor.
- Process briefly until finely chopped.
- Add the drained fire-roasted tomatoes, green chilies, cilantro, lime juice, and kosher salt.
- Pulse the mixture in short bursts until smooth but still slightly chunky.
- Taste and adjust seasoning with additional salt or lime juice if desired.
- Serve immediately with tortilla chips, tacos, burritos, or grilled meats.
- For the best flavor, refrigerate for at least 1 hour before serving.
Notes
- Drain the tomatoes well to avoid watery salsa.
- Pulse gently to maintain restaurant-style texture.
- For extra spice, leave some jalapeño seeds in or use serrano peppers.
- Fresh roasted tomatoes can be substituted for canned tomatoes.
- Store in the refrigerator for up to 7 days.
- The flavor improves after chilling for a few hours.
- Freeze for up to 1 month if needed.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
