Forget the jar and treat your guests to the freshness of home-blended salsa. This recipe has small kick, but you can double the jalapeños and red pepper, if desired.
Ingredients:
- 1 (14 1/2-oz.) can diced tomatoes and zesty green chiles
- 5 pickled jalapeño pepper slices
- 1/4 cup firmly packed fresh cilantro leaves
- 1/4 cup chopped red onion
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon salt
- Garnishes: fresh cilantro sprigs, pickled jalapeño pepper slices
- Serve with: tortilla chips
Directions:
- Drain liquid from tomatoes, reserving 1 Tbsp. liquid; discard remaining liquid. Place reserved liquid, tomatoes, and next 8 ingredients in a food processor or blender. Pulse 5 to 6 times or until finely chopped. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with tortilla chips. Store leftovers in refrigerator up to 7 days.
- Note: We tested with DelMonte Diced Tomatoes with Zesty Mild Green Chilies.
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