Tomato and Cilantro Salsa

Tomato and Cilantro Salsa

chips and salsa blog i3 14.5 ounce cans of unsalted diced tomatoes, drained (or a variety of fresh tomatoes in the summer)

1 bunch of cilantro, leaves removed from stalks (chop the leafy head off the bottom stalks)

½ medium-sized yellow onion, cut into four pieces

1 garlic clove, rough chopped

1 serrano pepper, seeded and chopped

1 ½ teaspoons kosher salt

3 teaspoons cumin

¼ teaspoon cayenne pepper (more for extra heat)

1 ½ teaspoon chili powder

juice of ½ lime (or more to taste)

  1. Combine all ingredients into a food processor or blender. Pulse until the salsa is a chunky texture or the desired consistency.

5 thoughts on “Tomato and Cilantro Salsa

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