Pantry Staple Salsa


Makes 2½ Cups
  • 3¾ cups (30 ounces) canned no-salt-added diced tomatoes with green chilies, drained
  • ¼ cup (1.5 ounces) chopped onion
  • ¼ cup chopped fresh cilantro
  • 2 cloves garlic, coarsely chopped
  • 1½ tablespoons lime juice
  • ½ teaspoon sea salt, or to taste
  • ⅛ teaspoon chili powder (optional; see Tips & Variations)

  • In a food processor, combine all the ingredients.
  • Pulse, scraping down the sides with a spatula, until desired consistency is reached.
  • Adjust the salt and chili powder (if using) to taste, pulsing 1 to 2 times again to combine.

Tips & Variations
  • Omit the chili powder for mild salsa, or add to taste for spicier salsa. Keep in mind that green chilies in the canned tomatoes already add some heat to this recipe. If you are unsure, start by making the salsa without chili powder first, then taste to see if you want more heat.
  • Be careful not to overprocess. You want to have some chunks left in the tomatoes.
  • You can use red or white onion to your liking. Red onions are slightly higher in carbs.

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