Salsa Recipe
This restaurant style Salsa Recipe takes less than 5 minutes to prepare. Serve with tortilla chips and there won't be any leftovers!
Servings 12
Calories 16kcal
Equipment
Ingredients
- 10 oz can Rotel diced tomatoes with chilies
- 14.5 oz can fire-roasted tomatoes
- ¼ cup chopped cilantro
- ½ cup chopped onions
- 1 clove garlic minced
- ½ jalapeno minced (remove seeds and membrane for mild or leave for spicy)*
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon coarse ground black pepper
Instructions
- Put all of the ingredients into a food processor or blender. Pulse until desired consistency.
- Refrigerate for at least one hour before serving.
Video
Notes
Note 1: Hotter
Add additional jalapenos for a hotter salsa.Note 2: Milder
Substitute the jalapenos with diced green chilies for mild salsaNote 3: Storage
Store in an airtight container in the fridge for up to three days.Nutrition
Serving: 1/4 cup | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 250mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.5mg
