Homemade Salsa

1. 1

   Cut onion and jalapeno into large chunks and cut the garlic clove in half.

2. 2

   Place in food processor and pulse a couple times, until roughly chopped.

3. 3

   Add tomatoes (including liquid), cilantro, lime juice, salt, and cumin.

4. 4

   Pulse a few times until mixture is combined but still somewhat chunky.

5. 5

   Do not overmix/liquefy.

6. 6

   Refrigerate at least one hour before serving (the longer, the better!)

7. 7

   Serve with tortilla chips.

8. 8

   Note: for additional heat, you can leave some of the seeds/membrane intact in the jalapeno.

* Per serving · 4 servings · Values may vary.

No additional tips available.