Maybe the most popular use for cilantro, a salsa screams summer and is so simple to make! While I usually advocate using fresh tomatoes for recipes, canned is better for salsa because they are far less watery.
Ingredients:
1/2 cup white onion, chopped
1 clove garlic, minced
1/2 jalapeno, chopped
10 ounce can diced tomatoes, drained
14.5 ounce can fire roasted diced tomatoes, undrained
1/2 cup fresh cilantro leaves
1/2 cup fresh cilantro leaves
1/4 tsp ground cumin
1/4 tsp salt
pinch of sugar (optional)
Instructions:
Add the onion, garlic, and jalapeno to a food processor and pulse a few times to create a mix of small chunks, then add the drained and undrained tomatoes and the rest of the ingredients. Pulse until you get the desired consistency.
Taste test and add salt if needed. Serve with a garnish of cilantro and tortilla chips.
Enjoy!
Notes:
Experiment with jalapeno or other chili peppers for your desired level of heat.
Stephanie Westbrook
