This Mexican salsa is the kind of food I can never get enough of; fresh, vibrantly colored, loaded with flavor. Eating it, makes me feel energetic and healthy. The dressing is light and bright, with just a few ingredients; fresh lime juice, fresh cilantro leaves and stems, a clove of garlic. A pinch of cumin along with sea salt and freshly ground black pepper finishes it off perfectly. I love simple recipes like this.
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- 2 14 ounce cans fire-roasted canned tomatoes
- ½ cup jarred roasted red pepper drained
- 4 ounce can green chiles these are not spicy, just add great flavor
- ½ small red onion roughly chopped
- ½ cup fresh cilantro leaves and stems, packed
- 6 medium green spring onions
- 3 medium cloves garlic peeled
- 1-2 small jalapeño seeded (if you like a spicier flavor, leaves the seeds in)
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice
1 ) Drain the tomatoes, reserving the juice.
2 ) Combine all ingredients except reserved tomato juice in the bowl of a food processor.
3 ) Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add a small amount of the reserved tomato juice and pulse one more time.
4 ) Taste for seasoning and adjust as needed. Serve with chips, tacos or other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.