Ingredients for On The Border Salsa
- Diced Tomatoes
- 1 medium Roma tomato, diced
- Garlic Clove
- White Onion
- Jalapeno
- Cayenne
- Cumin
- Jalapeno Juice
- Sugar
- Fresh Cilantro
- Fresh Lime Juice
- Salt
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How to Make On The Border Salsa
- Open one (28 ounce) can of fire-roasted diced tomatoes and drain, reserving about 2 tablespoons of the juices. Pour tomatoes into a food processor.
- Dice one medium Roma tomato, 1/2 medium white onion, and 2 cloves of garlic into small chunks. Add to the food processor.
- Clean and destem 1 cup of fresh cilantro. Add to the food processor.
- Juice one lime until you have 1 tablespoon of lime juice. Add to the food processor.
- Add 1-2 jalapeños, seeded and minced (adjust to your desired spice level), 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt to the food processor.
- Blend for 10-12 seconds, or until your desired consistency is reached. Taste and adjust seasonings as needed.
- Refrigerate for at least one hour to allow the flavors to meld. Serve chilled and enjoy!
- (Optional) For a smoother salsa, blend for an additional 5-10 seconds.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
20g
Fat
0g
Carbs
2g