Ingredients:
- 1/4 medium white onion, peeled
- 2 tablespoons diced jalapeños from a can or 1 medium fresh jalapeño, stem and seeds removed (adjust to your heat preference)
- 2 cloves garlic, peeled
- 1 can (14.5 oz) fire-roasted diced tomatoes with garlic (such as Hunt’s)
- 1/4 cup fresh cilantro leaves
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt (or to taste)
- Pinch of sugar (optional, to balance acidity)
Directions:
- Prep your blender or food processor: Add the onion, garlic, and jalapeño first so they get chopped well.
- Add the rest: Pour in the fire-roasted tomatoes (with juice), cilantro, lime juice, cumin, salt, and a pinch of sugar if desired.
- Blend: Pulse until you reach your desired consistency. For chunky salsa, pulse 4–5 times. For a smoother dip, blend longer until smooth.
- Taste and adjust: Try a spoonful and adjust salt, lime, or jalapeño to your liking.
- Chill and serve: For best flavor, refrigerate for at least 30 minutes to let the flavors meld. Serve with tortilla chips, tacos, burritos, or anything that needs a flavor boost!
Nutritional Information:
Prep Time: 5 minutes | Cooking Time: None | Total Time: 5 minutes
Calories per serving: ~20 | Serves about 6
