Tomato and Cilantro Salsa
Ingredients
- 3 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)
- 1/2 medium-sized yellow onion, cut into four pieces
- 1 garlic clove, rough chopped
- 1 serrano pepper, seeded and chopped
- 1 1/2 teaspoons kosher salt
- 3 teaspoons cumin
- 1/4 teaspoon cayenne pepper, more for extra heat
- 1 1/2 teaspoon chili powder
- juice of 1/2 lime, or more to taste
Instructions
- Combine all ingredients into a food processor or blender. Pulse until the salsa is a chunky texture or the desired consistency.
