Yield: 1 cup
1 can fire-roasted tomatoes
1 serrano or jalapeno pepper, deseeded and chopped
1/2 cup onion, chopped (white, red, or green, or a combination)
1 clove garlic, sliced
1 cup cilantro
juice of 1 lime
1 tsp maple syrup
1 tsp cumin
salt and pepper
1. Add all ingredients to a food processor or blender and pulse to mix. The salsa should be well-blended but still slightly chunky.
2. Store leftovers in a well-sealed containers in the refrigerator for up to 1 week or in the freezer for up to 1 month.
https://minimalistbaker.com/easy-red-salsa/
No comments:
Post a Comment