Salsa

Ingredients

  • 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
  • 3 cloves garlic, peeled
  • 1 (4-ounce) can diced green chiles
  • 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
  • 1 cup diced white onion
  • 1 jalapeno, stem removed (and seeded, if you want less heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional, I didn’t use)
  • 1/4 teaspoon black pepper

Directions

Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

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