Store-bought salsas are good, fast, but if you run out, make you own! Have these items on hand for that last-minute salsa dish.
Makes 4 cups (950 ml)
1 can (14.5 ounces/410 g) each organic: fire-roasted tomatoes with juice and diced tomatoes with juice
1 roughly chopped organic red onion
1 or 2 jalapeño peppers, stemmed and seeded
3 organic garlic cloves
1 1/2 tsp. (7,5 g) ground cumin
juice of 1 organic lime
1/3 cup (5 g) chopped cilantro or parsley
optional ingredients:
- organic green onions
- chili powder
- touch of organic sugar
- organic avocados
- pinch of red pepper flakes
- organic pineapple (See Pineapple Avocado Salsa: https://veggiefernandezs.blogspot.com/2018/10/pineapple-avocado-salsa.html)
- organic bell peppers
1. Purée in a blender or food processor in order: fire-roasted tomatoes diced tomatoes, onions, jalapeños, garlic, cumin, lime juice, and cilantro/parsley.
2. Gradually increase to high speed until the texture is almost smooth.
3. Refrigerate for 1 hour before serving.
4. Leftovers can be kept in the refrigerator up to 1 week or freeze the rest.
